Butternut Squash Orzo Risotto

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.30 out of 5)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

intro text



  • 1 small (or ½ large) butternut squash, peeled and cut into 1-inch cubes
  • 6 cups vegetable stock
  • 2 tablespoons olive oil
  • 2 leeks (whites only), thinly sliced
  • 2 cups orzo
  • 2 cups spinach, packed
  • ½ cup parmesan cheese
  • salt and pepper to taste

Nutrition Facts


281 cals


9 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g


42 g


4 g


4 g


11 g


937 mg


  1. 1. Bring a pot of salted water to a boil. Add butternut squash and cook until tender. Drain and set aside, reserving about one cup of cooking liquid.
  2. 2. In a small saucepan, bring vegetable stock to a boil.
  3. 3. In a medium saucepan over medium heat, add olive oil. Add leeks and cook until soft and translucent, about 10 minutes.
  4. 4. Add orzo, cook for 2 to 3 min or until lightly toasted. Add boiling stock and reduce to a simmer. Simmer uncovered until liquid is absorbed and orzo is tender, about 15 minutes.
  5. 5. Meanwhile, using back of a fork or a potato masher, mash the squash with a few tablespoons of cooking liquid. Season with salt and pepper.
  6. 6. Once orzo is cooked, add spinach, parmesan cheese and mashed butternut squash. Stir to combine and season with salt and pepper.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

Leave a Review