Creamy Orzo Risotto With Butternut Squash

• 2 cups butternut squash uncooked, cut into small cubes
• 1/2 teaspoon olive oil
• 1/2 tablespoon unsalted butter
• 1 cup orzo uncooked
• 1 1/2 cups water
• 1 cup vegetable broth
• 1 teaspoon fresh thyme fresh, or 8 whole sprigs, sprigs preferred
• 2 tablespoons half & half
• 1/3 cup grated Parmesan cheese
• pepper

1. Preheat oven to 425u0b0F.
2. Coat a small rimmed baking sheet with cooking spray.
3. In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet,
4. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
5. Meanwhile, melt butter in a medium saucepan over medium heat; add orzo. Stir constantly until orzo begins to smell toasty, about 3 minutes.
6. Add water, broth and thyme sprigs; bring to a boil.
7. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
8. Remove thyme sprigs; stir in half-and-half, cheese and roasted squash.
9. Season well with salt and pepper; serve.

butternut squash, olive oil, unsalted butter, orzo uncooked, water, vegetable broth, thyme, parmesan cheese, pepper

Taken from www.yummly.com/recipe/Creamy-Orzo-Risotto-with-Butternut-Squash-1067690 (may not work)