MANGIA BENE PASTA

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ORZO RISOTTO 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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