BUTTERNUT ORZOTTO

Butternut Orzotto image

Provided by Kelsey Nixon

Time 35m

Yield 4 servings

Number Of Ingredients 11

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2 tablespoons olive oil
2 cups peeled, seeded and 1/2-inch-diced butternut squash (about 1 pound)
1 clove garlic, minced
1 small onion, diced
1 1/2 cups orzo
1/2 cup dry white wine
3 cups low-sodium chicken broth
1/3 cup grated Parmesan
1/4 cup half-and-half
1 tablespoon chopped fresh sage
Salt and cracked black pepper

Steps:

Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the butternut squash and saute until just starting to soften, 5 to 7 minutes. Add the garlic and onions and saute until fragrant and translucent, 2 minutes longer. Add the orzo and continue cooking another 2 minutes, stirring occasionally. Pour in the wine and cook until absorbed.
Gradually add the chicken broth while stirring. Bring to a simmer, cover and cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
Stir in the Parmesan, half-and-half and sage. Season with salt and pepper and serve warm.