Butternut Squash Orzo Risotto

Butternut Squash Orzo Risotto: A Cozy Autumn Delight

Fall is upon us, and what better way to welcome the season than with a dish that perfectly encapsulates its essence? Today, I’m excited to share a recipe that combines the rich flavors of autumn into one comforting bowl: Butternut Squash Orzo Risotto. This dish not only brings a burst of vibrant colors to your table but also offers a deliciously unique twist to the traditional risotto.

Ingredients:

For the Butternut Squash:

• 300 grams butternut squash, cubed
• 1 tablespoon olive oil
• 1 pinch fleur de sel
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

For the Orzo Risotto:

• 1 drizzle of olive oil
• 1 onion, finely chopped
• 150 grams orzo pasta
• 500 ml vegetable broth
• Salt & pepper to taste
• Fresh parsley, chopped

For the Goat Cheese:

• 100 grams fresh goat cheese

For the Hazelnuts:

• 30 grams shelled hazelnuts, roughly chopped
• 1 drizzle of olive oil
• 1 knob of semi-salt butter
• 1 teaspoon honey

Directions:

1. Preheat and Prepare: Start by preheating your oven to 190°C (convection mode). Peel and cube the butternut squash. Toss it in a bowl with olive oil, fleur de sel, garlic powder, and smoked paprika. Spread the squash on a baking tray lined with parchment paper and roast for about 25 minutes, or until tender and lightly caramelized.
2. Sauté Onions: While the squash roasts, heat a drizzle of olive oil in a deep pan. Add the finely chopped onion and sauté until soft, about 2 minutes. This brings out the sweetness in the onions, adding a depth of flavor to the risotto.
3. Cook Orzo: Add the orzo to the onion mixture and stir for an additional minute to toast the pasta slightly. Pour in enough vegetable broth to cover the orzo. Season with salt and pepper. Lower the heat and let it simmer, stirring regularly, for 7-8 minutes. Add more broth as needed until the orzo is al dente.
4. Prepare Hazelnuts: In a small pan, heat another drizzle of olive oil and a knob of butter. Add the chopped hazelnuts and honey, cooking until the nuts are golden and fragrant, about 3 minutes. This adds a lovely crunch and a touch of sweetness.
5. Blend Squash with Goat Cheese: Once the squash is cooked, blend most of it with the goat cheese and some hot water until smooth. Season with salt and pepper to taste. Reserve some squash pieces for garnish.
6. Combine and Serve: Stir the creamy squash and goat cheese mixture into the cooked orzo. Continue cooking on medium heat until everything is well mixed and heated through. To serve, garnish with the reserved squash pieces, toasted hazelnuts, and freshly chopped parsley for a fresh, herby note.

Nutritional Information:

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Calories: 360 per serving
• Servings: 4

This Butternut Squash Orzo Risotto is not just a feast for the taste buds but also a visual treat. It’s perfect for a cozy dinner or a special occasion this fall. Enjoy the melding of sweet squash, creamy goat cheese, and crunchy hazelnuts in every bite. Happy cooking!

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