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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.

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

Instructions

  1. 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.
  2. In a saucepan, heat remaining 1 tbsp olive oil and butter over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
  3. Add garlic and rosemary; cook for 1 minute until fragrant.
  4. Stir in the orzo and toast for 1–2 minutes, stirring frequently.
  5. Gradually add warm vegetable broth, about 1/2 cup at a time, stirring often and letting the orzo absorb the liquid before adding more.
  6. Continue adding broth and cooking until orzo is tender and the mixture is creamy, about 15–20 minutes.
  7. Fold in roasted squash and parmesan cheese. Stir to combine and adjust seasoning with salt and pepper.
  8. Serve warm, optionally garnished with more parmesan or herbs.

Notes

  • Add spinach or kale at the end for extra greens.
  • Use sage or thyme instead of rosemary for a different flavor profile.
  • Stir in a splash of cream or extra butter for more richness.
  • Top with toasted walnuts or pine nuts for crunch.
  • Reheat with a splash of broth or water to restore creaminess.

Nutrition

Find it online: https://recipesbyliza.com/orzotto-with-winter-squash-and-rosemary/