Description
The Butternut Squash Orzo Risotto is a luscious, creamy dish that marries the sweetness of butternut squash with the tanginess of fresh goat cheese, topped with the crunch of toasted hazelnuts. This dish is as nourishing as it is flavorful, perfect for a chilly evening or a festive autumn gathering.
What sets this recipe apart is its risotto-style preparation of orzo, which absorbs the rich flavors of the roasted squash and broth, resulting in a texture that’s both comforting and sophisticated. Ideal for those seeking a gourmet meal that’s also straightforward to prepare, it’s a dish that promises to delight and satisfy.
Ingredients
Butternut Squash
300 grams butternut squash, cubed
1 tablespoon olive oil
1 pinch fleur de sel
1 teaspoon garlic powder
1 teaspoon smoked paprika
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
Goat Cheese
100 grams fresh goat cheese
Hazelnuts
30 grams shelled hazelnuts, roughly chopped
1 drizzle of olive oil
1 knob of semi-salt butter
1 teaspoon honey
Instructions
Preheat oven to 190°C (convection mode). Peel and cube the butternut squash. Toss in a bowl with olive oil, fleur de sel, garlic powder, and smoked paprika. Spread on a baking tray lined with parchment paper and roast for about 25 minutes.
While the squash roasts, heat a drizzle of olive oil in a deep pan and sauté the onion until soft, about 2 minutes. Add the orzo and stir for an additional minute.
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, adding more broth as needed.
For the hazelnuts, heat another drizzle of olive oil and butter in a small pan, add hazelnuts and honey, and cook until golden, about 3 minutes.
Once the squash is cooked, blend most of it with the goat cheese and some hot water until smooth, season with salt and pepper. Reserve some squash pieces for garnish.
Stir the squash and goat cheese sauce into the orzo. Continue cooking on medium heat until well mixed.
To serve, garnish with the reserved squash pieces, toasted hazelnuts, and freshly chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 360 kcal