Orzo Risotto Recipe With Winter Squash

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Cookie and Kate


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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

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