Cheesy Butternut Orzo
This cheesy butternut orzo is Autumn in a bowl! Cooked on the stove like a risotto & packed full of roasted squash, crispy sage & nutty parmesan.
Servings: 4
Equipment
- Roasting Tin
- Jug Blender
- Large Saucepan
- Microplane/Grater
Ingredients
- 1 Butternut Squash
- 800 ml Vegetable Stock Warm
- 15 Sage Leaves
- 1 Large White Onion Finely Diced
- 4 Cloves Garlic Grated
- 300 g Orzo
- 75 g Butter
- 100 g Parmesan Grated
- 1 tbsp Lemon Juice
To Finish
- Rapeseed Oil
- Grated Parmesan
Instructions
- Preheat an oven to 200°c/180°c fan (390°f/355°f).
- Peel the butternut squash, cut in half & scoop out the seeds. Take one half, cut into a small, rough dice & set aside.
- Cut the other half into rough chunks & place into a roasting tin. Drizzle with veg oil & season with salt and pepper. Roast in the preheated oven until soft. This will take around 20 minutes.
- Once cooked, place the roasted squash into a jug blender with the warm stock & blitz to make a thin puree/stock. Keep warm whilst you make the risotto base.
- Next, place 2 tbsp of vegetable oil into a large saucepan & place over a medium heat. Once hot add in the sage leaves & cook for 30 seconds or until crispy. Remove with a slotted spoon the set aside.
- To the pan, add in the diced squash & onion. Season with salt & pepper and cook until soft, stirring occasionaly. This will take around 10 minutes.
- Once the veg is soft, stir in the grated garlic & cook for another 30 seconds.
- Next, stir in the orzo then pour in all of the butternut stock. Season then bring to a simmer & cook until the pasta is al dente & the sauce has thickened. Make sure to stir regularly. This will take around 10-15 minutes.If the stock has reduced before the orzo has cooked, top it up with some veg stock.
- To finish, finely chop the crispy sage then add into the risotto with the butter, parmesan & lemon juice. Season with salt & pepper with necessary.
- Remove the pan from the heat then let stand for a minute.Spoon the risotto into bowls then top with a drizzle of rapeseed oil, more grated parmesan & a crack of black pepper.
Notes
To cook on an Aga, roast the squash on the bottom set of runners in the roasting oven. Fry the onion over the boiling plate & cook the pasta on the simmering plate.
If you have any leftovers, they can be stored in the fridge for up to 3 days. To reheat, warm in a pan with a splash of hot water.
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