By Jane Curran
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
- 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.
- 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
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