Orzo Risotto with Winter Squash
yield: 5
total time: 45 minutes
Ingredients
- 4 tablespoons unsalted butter I’ve gotten away with a tablespoon or two less
- 1 1/2 cups orzo pasta uncooked whole wheat
- 28 ounces 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
- spices
- pepper
Nutrition
- Calories : 360 calories
- Carbohydrate : 44 grams
- Cholesterol : 40 milligrams
- Fat : 14 grams
- Fiber : 4 grams
- Protein : 13 grams
- SaturatedFat : 8 grams
- Sodium : 1030 milligrams
- Sugar : 2 grams
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