By
Jane Curran
published
If you want to mix up your usual risotto recipe, give this butternut squash recipe go and you’ll be pleasantly surprised.
This dish switches the usual risotto rice for orzo pasta that’s super easy to make. You’ll need to roast the squash for a little while in the oven first, but it’s totally worth it for this really tasty dish that makes a perfect dinner party recipe.
HOW TO MAKE BUTTERNUT AND ORZO RISOTTO
Method
- Heat the oven to 200C, 180C fan, gas 6. Toss the squash in a little oil, season and roast for 25 minutes, until soft.
- Meanwhile, heat the oil in a frying pan until it shimmers. Fry the sage leaves for 20 seconds at a time, then drain on kitchen paper.
- Melt the butter in a sauté pan and add the onion and garlic. Cook for 3 minutes, then add the orzo. Toss to coat with the butter, fry for 1 minute then turn up the heat and add the wine. Cook until the wine has almost completely disappeared, then turn the heat down to medium and add the stock, a ladle at a time, stirring often until each ladleful has been absorbed.
- When the pasta is cooked but still has a little bite, stir through the cream, Parmesan and squash. Stir a few times to mash down some pieces then garnish with the sage leaves and serve immediately.
Ingredients
- 1 butternut squash, peeled, cut in chunks
- 200ml olive oil18 sage leaves
- 50g butter
- 1 onion
- 2 garlic cloves
- 500g orzo pasta
- 250ml white wine
- 1.2-1.4 litres hot vegetable stock
- 4tbsp double cream
- large handful grated Parmesan cheese
