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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