Name: Orzotto with Winter Squash and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 cup orzo pasta; 2 cups winter squash (such as butternut), peeled and diced; 2 tbsp olive oil, divided; 1 tbsp butter; 1 small onion or 1 shallot, finely chopped; 2 cloves garlic, minced; 3 to 3.5 cups vegetable broth, warmed; 1 tsp fresh rosemary, finely chopped; 1/3 cup grated parmesan cheese; Salt, to taste; Black pepper, to taste

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This orzotto with winter squash and rosemary is one of my favorite cozy meals when the weather turns cool. I love how the orzo becomes creamy like risotto while the squash adds natural sweetness and the rosemary brings an earthy, aromatic note. It feels comforting and elegant at the same time, yet it’s much easier than traditional risotto.

Why You’ll Love This Recipe

I love this recipe because it delivers rich, creamy texture without constant stirring. I enjoy how the orzo cooks faster than rice while still soaking up all the flavor from the broth and herbs. It’s hearty enough to stand on its own, but it also works beautifully as a side dish. Orzotto with Winter Squash and Rosemary

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

orzo pasta
winter squash, peeled and diced
olive oil
butter
onion or shallot, finely chopped
garlic, minced
vegetable broth
fresh rosemary, finely chopped
parmesan cheese
salt
black pepper

Directions

I start by tossing the diced squash with olive oil, salt, and pepper, then roasting it until tender and lightly caramelized. While the squash cooks, I heat olive oil and butter in a saucepan and sauté the onion until soft. I add the garlic and rosemary and cook briefly until fragrant. I stir in the orzo and let it toast for a minute, then begin adding warm broth gradually, stirring often, until the orzo becomes tender and creamy. I fold in the roasted squash and finish with parmesan cheese, adjusting seasoning before serving.

Servings and Timing

I usually make this recipe to serve 4 people.
Preparation time: about 15 minutes
Cooking time: about 30 minutes
Total time: approximately 45 minutes

Variations

I sometimes add spinach or kale at the end for extra greens. When I want more richness, I stir in a splash of cream or a bit more butter. I also enjoy adding toasted walnuts or pine nuts for texture, or swapping rosemary for sage or thyme.

Storage/Reheating

I store leftover orzotto in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a little broth or water to bring back the creamy texture. Orzotto with Winter Squash and Rosemary

FAQs

What kind of winter squash works best?

I like using butternut squash, but acorn or kabocha squash works well too.

Is orzotto the same as risotto?

I make orzotto with orzo pasta instead of rice, which gives a similar creamy result with less cooking time.

Can I make this recipe vegan?

I do by using all olive oil instead of butter and skipping the parmesan or using a plant-based alternative.

Do I need to roast the squash first?

I prefer roasting because it adds flavor, but I can also simmer the squash directly in the broth if I want to save time.

Can I serve this as a side dish?

I often do, especially alongside roasted vegetables or a simple protein.

Conclusion

Orzotto with winter squash and rosemary is a comforting, flavorful dish I love making when I want something warm and satisfying. The creamy orzo, sweet squash, and fragrant herbs come together beautifully, making this a recipe I return to again and again during the colder months.

Orzotto with Winter Squash and Rosemary

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A cozy and creamy orzotto made with tender winter squash, fragrant rosemary, and parmesan cheese. It’s a comforting dish perfect for chilly weather and easier to make than traditional risotto.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop and Roasting
Cuisine: Italian
Diet: Vegetarian

Ingredients

1 cup orzo pasta
2 cups winter squash (such as butternut), peeled and diced
2 tbsp olive oil, divided
1 tbsp butter
1 small onion or 1 shallot, finely chopped
2 cloves garlic, minced
3 to 3.5 cups vegetable broth, warmed
1 tsp fresh rosemary, finely chopped
1/3 cup grated parmesan cheese
Salt, to taste
Black pepper, to taste

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Instructions

Preheat oven to 400°F (200°C). Toss diced squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized.
In a saucepan, heat remaining 1 tbsp olive oil and butter over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
Add garlic and rosemary; cook for 1 minute until fragrant.
Stir in the orzo and toast for 1–2 minutes, stirring frequently.
Gradually add warm vegetable broth, about 1/2 cup at a time, stirring often and letting the orzo absorb the liquid before adding more.
Continue adding broth and cooking until orzo is tender and the mixture is creamy, about 15–20 minutes.
Fold in roasted squash and parmesan cheese. Stir to combine and adjust seasoning with salt and pepper.
Serve warm, optionally garnished with more parmesan or herbs.