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Butternut Orzo with Roasted Broccoli
10 minutes
20 minutes
Serves 4
Steps
- Preheat the oven to 180 °C/350 °F.
- Get all the prep done before you start cooking: mince the garlic and finely chop the onion.
- Cut broccoli into florets, then the larger florets into bite-sized pieces.
- Combine oil, miso paste, maple syrup, salt, black pepper, paprika and garlic powder in a bowl. Add broccoli and toss until coated. Place on a rimmed baking sheet layered with parchment paper, roast for 20 minutes or until crisp-tender.
- In the meantime, heat oil in a large skillet over medium low. Add garlic and shallot, cook until soft and fragrant, about 3 minutes. Add orzo and stir in the spices, toast for 1 minute. Add white wine, simmer for 2 minutes.
- Pour in chicken broth, bring to a boil, cover and simmer for 10 minutes. Stir from time to time to prevent orzo from sticking to the bottom of the skillet.
- When ready, add pureed butternut squash, stir until combined. Simmer for 5 minutes more, or until orzo is ready and al dente.
- Stir in grated Parmesan. Taste and adjust salt. Cover and allow to rest for 2-3 minutes.
- Serve immediately with miso roasted broccoli, Finish off with crushed red pepper flakes and some extra black pepper. Enjoy!
Originally published at servingdumplings.com. Reproduced for personal collection.
