We’ve been in a deep freeze for more than two weeks now, but it looks like we may make it back up into the low 30s late next week. Fingers crossed. To combat the chill outside, we’ve been making quite a bit of cold weather comfort food to get us through these bitter cold days. This is one of those meals.
This risotto-like dish is a great one-pot meal. Elliptical orzo pasta replaces the rice common in traditional risottos. The orzo is cooked in stock with butternut squash until the dish is tender and creamy. It’s like a risotto but with a whole lot less stirring. Brown butter, lemon zest, and fresh rosemary add depth to the flavor of the dish. A generous pinch of red-pepper flakes gives this meal zip with a touch of heat. While we make this as a meatless dinner option, it also works well as a hearty side dish to accompany roasted meats and fish.
Brown-Butter Orzo with Butternut Squash
Brown-Butter Orzo with Butternut Squash (adapted from cooking.nytimes.com) Total Time Required: 1 hour, Prep Time: 15 minutes, Cook Time: 45 minutes, Yield: 4 servings
Ingredients:
- 4 tablespoons unsalted butter
- 3/4 cup thinly sliced shallots (2 to 3)
- 2-pounds butternut squash, peeled, seeded and cut into 3/4-inch cubes (3 cups)
- 2 teaspoons chopped rosemary, plus more for serving
- 1 teaspoon salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more for serving
- 1/4 teaspoon red-pepper flakes, plus more for serving
- 3 cups vegetable stock or chicken stock
- 1-1/2 cup uncooked orzo
- 1 lemon, zested and halved
- 2 tablespoons grated Parmesan, plus more for serving
- 1/2 cup whole-milk ricotta, for serving
Directions:
In a medium Dutch oven, melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and it smells nutty and toasty, about 3 to 4 minutes, watching carefully to ensure it does not burn.
Stir in the shallots and cook, stirring occasionally, until slightly softened, about 2 minutes.
Cook the shallots in the brown butter.
Add the squash, rosemary, a large pinch of salt, the black pepper and the red-pepper flakes, and cook until the squash is golden at the edges and begins to soften, about 12 to 17 minutes.
Add the squash, seasonings and herbs to the pot.
Add the stock to the pot and bring the mixture to a simmer. Stir in the orzo, lemon zest and 1 teaspoon salt. Cover the pot and simmer over medium-low heat until the orzo is just tender and most of the liquid is absorbed, about 14 to 18 minutes, stirring once or twice. Add a bit of water if the mixture dries out before the orzo and squash are tender.
Add the pasta and lemon zest to the pot.
Remove the pot from the heat and stir in the Parmesan. Taste and add more salt if needed, and a squeeze of lemon juice.
Add the Parmesan to the pot.
Transfer the mixture to a serving bowl.
Transfer the pasta and squash to a serving bowl.
Sprinkle with more grated Parmesan and black pepper and garnish the top with more red-pepper flakes and rosemary. Serve with a dollop with ricotta, if desired.
Garnish with more grated Parmesan, black pepper, red pepper flakes, and rosemary.
This dish certainly warms us up! ~Linda
Brown-Butter Orzo with Butternut Squash (adapted from cooking.nytimes.com) Total Time Required: 1 hour, Prep Time: 15 minutes, Cook Time: 45 minutes, Yield: 4 servings
Ingredients:
- 4 tablespoons unsalted butter
- 3/4 cup thinly sliced shallots (2 to 3)
- 2-pounds butternut squash, peeled, seeded and cut into 3/4-inch cubes (3 cups)
- 2 teaspoons chopped rosemary, plus more for serving
- 1 teaspoon salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more for serving
- 1/4 teaspoon red-pepper flakes, plus more for serving
- 3 cups vegetable stock or chicken stock
- 1-1/2 cup uncooked orzo
- 1 lemon, zested and halved
- 2 tablespoons grated Parmesan, plus more for serving
- 1/2 cup whole-milk ricotta, for serving
Directions:
In a medium Dutch oven, melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown, and it smells nutty and toasty, about 3 to 4 minutes, watching carefully to ensure it does not burn.
Stir in the shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the squash, rosemary, a large pinch of salt, the black pepper and the red-pepper flakes, and cook until the squash is golden at the edges and begins to soften, about 12 to 17 minutes.
Add the stock to the pot and bring the mixture to a simmer. Stir in the orzo, lemon zest and 1 teaspoon salt. Cover the pot and simmer over medium-low heat until the orzo is just tender and most of the liquid is absorbed, about 14 to 18 minutes, stirring once or twice. Add a bit of water if the mixture dries out before the orzo and squash are tender.
Remove the pot from the heat and stir in the Parmesan. Taste and add more salt if needed, and a squeeze of lemon juice. Transfer the mixture to a serving bowl. Sprinkle with more grated Parmesan and black pepper and garnish the top with more red-pepper flakes and rosemary. Serve with a dollop with ricotta, if desired.