Dinner With Meg

Perfect for: something soothing, getting a good intake of veg in a pasta dish, cooking to impress…

Orzo is probably my favourite pasta to cook with, and this butternut orzotto has to be one of my best dishes to make with it.

A gorgeously indulgent pasta dish that still feels light, yet immensely flavourful.

Can be served alone or with an additional protein – breaded chicken and parsley butter worked especially well!

Once you start cooking orzo this way, like a risotto and by toasting it slightly first, you’ll never look back.

Perfect for: something soothing, getting a good intake of veg in a pasta dish, cooking to impress…

Ingredients

Serves 4

600g butternut squash, diced

300g orzo

2 tomatoes, halved

4 garlic cloves, whole and peeled

2 tsp smoked paprika

1 tsp chilli flakes

1 tbsp olive oil

Knob of butter

1 chicken or veg stock cube

Juice of half a lemon

40g parmesan, finely grated

Salt and pepper

Method

1. Preheat the oven to 220°C (200°C fan). Add the squash, tomatoes, and garlic to an ovenproof dish. Toss with the paprika, chilli flakes, olive oil, and a pinch of salt. Roast for 40 minutes, stirring halfway.

2. Let the veg cool slightly, then blend to a smooth paste, adding small splashes of water as needed.

3. Melt the butter in a pan over medium heat. Add the orzo and toast for a few minutes until nutty, stirring to prevent sticking.

4. Dissolve the stock cube in about 700ml hot water. Pour into the toasted orzo and cook over medium heat, stirring occasionally.

5. When the liquid is about 75% absorbed, stir in the squash paste to form a thick sauce.

6. Stir in the lemon juice and parmesan. 

7. Season to taste. If the orzo is still firm or the sauce too thick, add more water gradually, as you would with a risotto, until you reach your preferred consistency.

8. Serve on its own or with an additional protein – I served mine with breaded chicken (I also added lemon zest, parmesan and oregano to the crumb), as well as a parsley butter.

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