Orzo Risotto
with Roasted Vegetables and Ricotta Salata
with Roasted Vegetables and Ricotta Salata
(Serves 4)
1 pound butternut squash, peeled and cut into 1-inch cubes
Salt and pepper
8 ounces cremini mushrooms, cut in half
1 large onion, cut into thin wedges
1 teaspoon dried oregano
2 tablespoons olive oil, divided
4 cups chicken broth
8 ounces orzo
2 garlic cloves, minced
1 tablespoon butter
1/4 cup toasted pine nuts
1/2 cup crumbled ricotta salata
Preheat oven to 425 degrees F.
Grease a large baking sheet.
Spread squash pieces evenly in pan.
Sprinkle with salt and pepper.
Cover with foil and bake 10 minutes.
Remove foil.
Add mushrooms, onions, oregano, and 1 tablespoon oil.
Stir to combine.
Bake, uncovered, 15-20 minutes, until vegetables are tender.
Meanwhile, bring broth to a boil in a saucepan.
Reduce to a simmer and keep covered.
Add remaining tablespoon of olive oil to a skillet over medium heat.
Add orzo and garlic.
Saute 2-3 minutes until orzo is lightly golden, stirring frequently.
Add 1/2 cup of hot broth to orzo in skillet.
Cook, stirring frequently, until liquid is absorbed.
Continue adding broth by half cups until mixture is creamy, about 15 minutes.
Stir in 1 tablespoon butter.
Add roasted vegetables and pine nuts to mixture.
Stir gently just to combine.
Transfer to a serving platter and sprinkle with ricotta salata.
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A variation of ricotta, Ricotta Salata is a pure white, firm, rindless
cheese that originated in the hot, dry island climate of Sicily. It is
made from lightly salted sheep's milk curd that is pressed and
dried, then aged for a minimum of three months. Ricotta Salata
has a supple, mild taste. It's not at all “sheepy” or salty, but rather
has a nutty, sweet milky flavor. Extremely versatile, Ricotta Salata
can be used in salads and pasta dishes and is ideal for grating.
cheese that originated in the hot, dry island climate of Sicily. It is
made from lightly salted sheep's milk curd that is pressed and
dried, then aged for a minimum of three months. Ricotta Salata
has a supple, mild taste. It's not at all “sheepy” or salty, but rather
has a nutty, sweet milky flavor. Extremely versatile, Ricotta Salata
can be used in salads and pasta dishes and is ideal for grating.
