Butternut Squash, Sage and Orzo Risotto


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Butternut Squash, Sage and Orzo Risotto:

-One butternut Squash (boiled, cooked, roasted or steamed, see Squashing Squashed post for help)

-1/4 cup fresh Sage, chopped

-One cup Orzo

-One teaspoon Extra Virgin Olive Oil

-Salt, Pepper

-One cup water

-1 1/2 Cup white Wine

-1/2 Large Onion, or one small onion

Add Olive oil to a large pan, and saute the onions. Add 1/2 cup water, and the orzo to the pan. One medium heat, cook until the water is gone, (5 minutes), then add another 1/2 cup water, and the white wine. Be careful, the wine could flame if the heat is too high, but this is unlikely in this recipe. If it does, stand back, and let it flame untill the alcohool burns off, it will taste wonderful too! Cook on medium low, untill all the water is gone and the alcohool has cooked off. Add the last of the water, and cook untill the Orzo is ready (it should be soft, and no longer crunchy). Add the butternut sqaush, sage, and any extra additions you wish, and break down the butternut pieces. Once it is the constitancy you wish, serve!

Enjoy, and remember that this can easily be reheated under the ovens broiler, or back into the pan adding a little water.

Nice additions, are Parmigiano Reggiano cheese, or goat cheese on top!

Enjoy the squashes and seasonal Sage!


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