Squash Orzo Risotto with Feta

Instructions

1. Prepare the Squash

   5 min hands-on30 min waiting

   • Preheat the oven to 180°C (356°F).
   • Peel and dice the winter squash into small cubes.
   • Spread cubes on a baking tray, drizzle with olive oil, and season with salt and black pepper.
   • Roast for 30 minutes, flipping halfway through, until tender and slightly caramelized.
   • Reserve one-quarter of the roasted squash for garnish.

2. Make the Squash Purée

   3 min hands-on

   • Place three-quarters of the roasted squash into a blender.
   • Add vegetable broth and blend until smooth, adding water gradually for a loose purée consistency.
   • Set aside.

3. Cook the Garlic

   2 min hands-on

   • Heat a large frying pan over medium heat.
   • Add olive oil and minced garlic.
   • Cook for 1-2 minutes, stirring frequently, until fragrant but not browned.

4. Prepare the Orzo Base

   18 min hands-on

   • Pour the squash purée into the pan with the garlic and stir to combine.
   • Bring to a gentle simmer.
   • Add orzo and cook on medium-low heat, adding water gradually as the pasta absorbs the liquid.
   • Stir frequently to prevent sticking and achieve a creamy texture.
   • Continue until the orzo is tender and has a risotto-like consistency, about 15-20 minutes.

5. Incorporate the Herbs

   2 min hands-on

   • Once the orzo is cooked, stir in half of the fresh basil, roughly chopped.
   • Cook for an additional minute, then remove from heat.

6. Add Cheeses and Final Garnish

   2 min hands-on

   • Crumble feta cheese over the orzo mixture and fold in gently.
   • Sprinkle grated Parmesan on top along with reserved roasted squash cubes.
   • Garnish with remaining fresh basil leaves.

7. Finish and Serve

   1 min hands-on

   • Drizzle with remaining olive oil for added silkiness and a glossy finish.
   • Serve immediately while warm.
   • Cooking tips:
   • For a deeper roasted flavor, allow the reserved squash cubes to roast for an additional 5-10 minutes until they are golden brown and caramelized.
   • Stir the orzo frequently during cooking to create a creamy, risotto-like consistency and to prevent it from sticking to the pan.
   • If you prefer an even silkier texture, you can add a splash of warm milk or cream to the squash purée before combining it with the orzo.
   • Adjust salt levels carefully, as the feta and Parmesan cheeses are already salty. Taste before adding additional seasoning.