Butternut Orzo Risotto

Ingredients

• 3 cups butternut squash cubed peeled ()
• 1 teaspoon olive oil 
• 0.1 teaspoon salt 
• 0.3 teaspoon pepper divided
• 3 cups chicken broth reduced-sodium
• 1 small onion chopped
• 2 teaspoons butter 
• 1 cup orzo pasta uncooked
• 1  garlic clove minced
• 2 tablespoons parsley fresh minced
• 1.5 teaspoons sage fresh minced
• 0.5 teaspoon thyme sprigs fresh minced
• 1 serving parmesan shaved

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Place squash in a greased 15x10x1-in. baking pan.
2. Drizzle with oil; sprinkle with salt and 1/8 teaspoon pepper.
3. Bake at 400° for 15-20 minutes or until tender, stirring occasionally.
4. Meanwhile, in a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute onion in butter until tender.
5. Add orzo and garlic; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
6. Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and orzo is almost tender. (Cooking time is about 20 minutes.)
7. Add the herbs, cooked squash and remaining pepper; heat through.
8. Garnish with cheese if desired; serve immediately.