PASTA: Risotto With Orzo And Butternut Squash

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* Exported from MasterCook *

 

Risotto With Orzo And Butternut Squash

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 17

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

10 mushrooms -- sliced, up to 12

1 medium yellow onion -- finely chopped

4 cloves garlic -- minced

2 cups butternut squash -- peeled and diced

1 cup arborio rice -- (see Helpful Hint)

1/2 cup orzo

5 cups water

1/2 teaspoon white pepper

1/2 teaspoon salt

1/2 teaspoon turmeric

1 cup green peas -- fresh or frozen

1/3 cup freshly grated Romano cheese -- up to 1/2

 

Makes 4 servings

 

For this savory twist on the creamy Italian rice dish, rice-shaped orzo

teams up splendidly with arborio rice. Orzo also adds substance to the

dish while " extending " the more expensive Italian grain. Butternut squash

melds seamlessly into the pot.

 

In a large saucepan, heat the oil over medium heat. Add the mushrooms,

onion, and garlic, and cook, stirring, for 5 to 6 minutes. Stir in the

squash, rice, orzo, 3 cups water, pepper, salt, and turmeric. Cook

uncovered over medium heat for 10 minutes, stirring frequently.

 

Gradually stir in the remaining 2 cups water and the peas and cook,

stirring, until the rice and squash are tender, 12 to 15 minutes more.

 

Remove from the heat and fold in the cheese. Let stand for about 5 minutes

before serving.

 

Helpful Hint: Arborio rice is a short grained rice available in either the

Italian section or the grain section of well stocked

supermarkets. Valencia rice is sometimes substituted.

 

Per Serving: 434 Calories; 12g Protein; 10g Fat; 74g Carbohydrates; 8mg

Cholesterol; 445mg Sodium; 4g Fiber.

 

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