Orzo Risotto with Winter Squash

Recipe courtesy of Cookie & Kate



4 tablespoons (1/2 stick) unsalted butter 

1½ cups uncooked whole wheat orzo pasta

3½ cups or 2 (14 ounce) cans of vegetable broth

¾ cup grated Parmesan cheese (feel free to use more or less cheese or a different type of cheese)

Vegetables of choice!

Salt, pepper and spices to taste



  1. Melt butter in a large heavy saucepan or Dutch oven on the stove. Sautée vegetables like onions, mushrooms and garlic in the butter until tender.
  2. Add uncooked orzo and stir to coat (yes, you want to add the pasta before the liquid). Add vegetables that you would normally steam (like bell peppers and zucchini), and pour in both cans of broth. Bring to boil and cook until orzo is tender, about 7-10 minutes.
  3. Remove from heat, stir in Parmesan and pre-cooked vegetables (like oven-roasted squash or lightly steamed broccoli) and cover. Let rest 5 to 8 minutes. Season with salt and pepper and tamari (it’s great with sweet winter squash) or parsley.