Name: Orzo Risotto with Winter Squash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 4 tablespoons (1/2 stick) unsalted butter (I’ve gotten away with a tablespoon or two less); 1 1/2 cups uncooked whole wheat orzo pasta; 3 1/2 cups or 2 (14 ounce) cans of vegetable broth; 3/4 cup grated Parmesan cheese (feel free to use more or less cheese or a different type of cheese); Vegetables! For the butternut squash risotto, I chopped up half a white onion, a shallot and a medium sized, roasted butternut squash.; Salt, pepper and spices to taste