4 tablespoons (1/2 stick) unsalted butter (I’ve gotten away with a tablespoon or two less)
1 1/2 cups uncooked whole wheat orzo pasta
3 1/2 cups or 2 (14 ounce) cans of vegetable broth
3/4 cup grated Parmesan cheese (feel free to use more or less cheese or a different type of cheese)
Vegetables! For the butternut squash risotto, I chopped up half a white onion, a shallot and a medium sized, roasted butternut squash.
Salt, pepper and spices to taste