Butternut Orzo Risotto

• 3 cups cubed peeled butternut squash (about 1/2-inch cubes)
• 1 teaspoon olive oil
• 1/8 teaspoon salt
• 1/4 teaspoon pepper, divided
• 3 cups reduced-sodium chicken broth
• 1 small onion, chopped
• 2 teaspoons butter
• 1 cup uncooked orzo pasta
• 1 garlic clove, minced
• 2 tablespoons minced fresh parsley
• 1-1/2 teaspoons minced fresh sage
• 1/2 teaspoon minced fresh thyme
• Shaved Parmesan cheese, optional

1. Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and 1/8 teaspoon pepper. Bake at 400u0b0 for 15-20 minutes or until tender, stirring occasionally.
2. Meanwhile, in a small saucepan, heat broth and keep warm. In a
3. , saute onion in butter until tender. 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.
4. 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.) Add the herbs, cooked squash and remaining pepper; heat through. Garnish with cheese if desired; serve immediately.

butternut squash, olive oil, salt, pepper, chicken broth, onion, butter, orzo pasta, garlic, parsley, fresh sage, thyme, parmesan cheese

Taken from www.tasteofhome.com/recipes/butternut-orzo-risotto/ (may not work)