Saturday, April 24, 2010

roasted ricotta risotto

you will need a baking sheet, tinfoil, saucepan with lid, skillet and serving platter
yields 4-6 servings

1 butternut squash, peeled and cut into 1-inch cubes
salt and pepper
1 package mushrooms, cut in half
1/2 large onion, cut into thin wedges
1 teaspoon dried oregano
2 tablespoons olive oil, divided
4 cups chicken broth
8 ounces (4 cups cooked) orzo
2 garlic cloves, minced
1 tablespoon butter
1/4 cup toasted pine nuts
1/2 cup crumbled roasted ricotta

preheat oven to 425 degrees. grease a large baking sheet.
spread squash pieces evenly in pan. sprinkle with salt and pepper. cover with foil and bake 10 minutes. remove foil.
add mushrooms, onions, oregano, and 1 tablespoon oil. stir to combine. bake uncovered, 15-20 minutes, until vegetables are tender.
meanwhile, bring broth to a boil in a saucepan. reduce to a simmer and keep covered.
add remaining tablespoon of olive oil to a skillet over medium heat. add orzo and garlic. saute 2-3 minutes until orzo is lightly golden, stirring frequently. add 1/2 cup of hot broth to orzo in skillet. cook, stirring frequently, until liquid is absorbed. continue adding broth by half cups until mixture is creamy, about 15 minutes.
stir in 1 tablespoon butter. add roasted vegetables and pine nuts to mixture. stir gently just to combine.
transfer to a serving platter and sprinkle with roasted ricotta.

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