Creamy Orzo Risotto with Butternut Squash

Other vegetables can be used Serving size 3/4 cup 7 points

Creamy Orzo Risotto with Butternut Squash
Creamy Orzo Risotto with Butternut Squash

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    spray of cooking spray

  • 2

    cups uncooked butternut squash, cut into small cubes

  • 1/2

    tsp olive oil

  • 1/8

    tsp salt

  • 1/2

    tbsp unsalted butter

  • 1

    cup uncooked orzo

  • 1 1/2

    cups water

  • 1

    cup chicken broth

  • 1/8

    tsp fresh thyme

  • 2

    tbsp fat-free half-and-half

  • 1/3

    cup grated Parmesan cheese

  • 1/8

    tlbs salt

  • 1/8

    tsp pepper

Directions

PREHEAT oven to 425* COAT baking sheet with cooking spray lightly TOSS squash with oil and salt and spread out on roasting pan in one layer, leaving room between the cubes ROAST squash until tender and well browned ( about 20 minutes) MELT butter in a medium saucepan and add orzo. Toast orzo for about 3 minutes ADD water broth and thyme and bring to boil. Reduce heat to low, simmer uncovered until liquid is nearly absorbed(about 15 minutes) ADD half-and-half, cheese and roasted squash. Season with salt and pepper

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