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Butternut Squash Orzo Risotto

Name: Butternut Squash Orzo Risotto
Prep time: 30

(3 votes, average: 4.30 out of 5)

30 min prep

6 servings

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8 ingredients

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Ingredients

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

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Nutrition Facts

Calories

281 cals

Fat

9 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

42 g

Sugar

4 g

Fiber

4 g

Protein

11 g

Sodium

937 mg

Directions

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. In a small saucepan, bring vegetable stock to a boil.
3. In a medium saucepan over medium heat, add olive oil. Add leeks and cook until soft and translucent, about 10 minutes.
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. 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. 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.