Butternut Orzo Risotto (WW)

• 1 spray cooking spray
• 2 cups butternut squash, uncooked, cut into small cubes
• 12 teaspoon olive oil
• 18 teaspoon table salt
• 12 tablespoon unsalted butter
• 1 cup orzo pasta, uncooked
• 1 12 cups water
• 1 cup canned chicken broth
• 1 teaspoon fresh thyme, fresh
• 2 tablespoons fat-free half-and-half
• 13 cup parmesan cheese, grated
• 18 teaspoon table salt
• 18 teaspoon black pepper, freshly ground

1. Preheat oven to 425F Coat a small rimmed baking sheet with cooking spray.
2. ?.
3. In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes.
4. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
5. ?.
6. Meanwhile, melt butter in a medium saucepan over medium heat; add orzo.
7. Stir constantly until orzo begins to smell toasty, about 3 minutes.
8. Add water, broth and thyme sprigs; bring to a boil.
9. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
10. ?.
11. Remove thyme sprigs; stir in half-and-half, cheese and roasted squash.
12. Season well with salt and pepper; serve.
13. Yields about 3/4 cup per serving.

spray, butternut squash, olive oil, salt, unsalted butter, orzo pasta, water, chicken broth, fresh thyme, parmesan cheese, salt, black pepper

Taken from www.food.com/recipe/butternut-orzo-risotto-ww-489662 (may not work)