One Pot Pasta: Creamy Goat Cheese Orzo Risotto with Butternut Squash, Thyme and Walnuts

Serves 3-4

Ingredients

• 1 lb butternut squash, peeled, and cubed into 1/4 inch pieces
• 4 cups water
• 1 1/2 cups orzo, uncooked
• 1/2 cup walnuts, chopped
• 1 shallot, finely diced
• 1/2 cup golden raisins
• 1 TBSP honey
• 1/4 cup apple cider vinegar
• 1 tsp salt
• 1 tsp fresh thyme, chopped
• 1 spring of sage
• 1 portobello mushroom diced (optional)
• 2 oz crumbled goat cheese
• 1/4 cup chopped apricots (optional)

Directions

1. Place the squash in a deep sided skillet or saucepan and cover with water (this is not the 4 cups, this is additional water just to cook the squash) Bring the water to a boil and cook squash for 10 minutes, then drain. Combine the cooked squash, 4 cups of water, orzo, shallot, honey, apple cider vinegar, salt, sage, thyme and mushroom in the same saucepan.
2. Bring to a boil over high heat and reduce to a simmer.  Then cook for 10 minutes, uncovered, stirring frequently. Make sure to scrap the bottom of the pan to prevent sticking. Add 1/4 cup of water if necessary.
3. Remove from heat. Discard the sage spring and stir in goat cheese and apricots. Serve warm with additional thyme if desired.

Check out the rest of the Top Ate One Pot Wonder Pasta Recipes.