Butternut Squash Orzotto
Written by: Rachel Phipps
1. Heat the oil over a medium heat in a large, heavy bottomed frying pan or casserole dish. Once the oil is simmering, add the sage leaves and fry until just crisp. Set aside on a kitchen paper lined plate.
2. Meanwhile, peel and finely chop the shallot. Add to the sage-infused oil along with a pinch of salt and gently fry until soft, but not quite starting to brown.
3. Add the squash, and cook for about 10 minutes until soft.
4. Stir in the orzo, then, as you would when cooking a risotto, gradually stir in the hot stock, cooking until the orzo is tender and the liquid is absorbed; depending on the size of your pan you may need a little more or a little less stock. You can always top it up with boiling water.
5. Stir in the butter, followed by the parmesan and a generous amount of pepper. Season to taste with more salt, if needed, before serving immediately topped with the crispy sage pieces and a little more parmesan.
Available in store
- 2 tbsp olive oil
- small handful sage leaves
- 1 large banana shallot
- sea salt
- approx. 300g grated butternut squash
- 220g orzo
- 850ml hot vegetable stock
- 25g unsalted butter
- 15g grated parmesan, plus extra for serving
- freshly ground pepper