Orzotto with pumpkin and Brussels sprouts
A reinvented version of risotto, but with orzo instead of rice, this creamy all-in-one dish is all about comfort food! It combines the sweetness of squash with the slight bitterness of Brussels sprouts, adding an even more interesting dimension to the flavors while providing valuable nutrients.
Ingredients
- 1/2 Butternut squash, peeled and cut into small cubes
- 12 to 15 Brussels sprouts, cut in half
- 30 ml (2 tbsp) of olive oil
- Salt and pepper to taste
- 1 small chopped onion
- 10 ml (2 tsp) chopped garlic
- 5 ml (1 tsp) chopped fresh thyme
- 375 ml (1 1/2 cups) barley
- 125 ml (1/2 cup) dry white wine
- 750 ml (3 cups) of hot vegetable broth
- 125 ml (1/2 cup) of 15% cooking cream
- 150 g (1/3 lb) of L'Origine de Charlevoix cheese, rind removed, cut into cubes
Steps
- Preheat the oven to 205 °C (400 °F).
- Place the squash cubes and Brussels sprouts on a baking sheet lined with parchment paper. Drizzle with 15 ml (1 tbsp) of olive oil. Season with salt and pepper and toss to coat. Bake for 18 to 20 minutes, until the vegetables are tender.
- Meanwhile, in a saucepan, heat the remaining olive oil over medium heat. Cook the onion, garlic, and thyme for 1 to 2 minutes.
- Add the orzo and cook for 1 minute while stirring.
- Pour in the white wine and heat until almost all the liquid has evaporated.
- Add 125 ml (1/2 cup) of hot broth and continue cooking, stirring, until the liquid is completely absorbed. Repeat this process, adding 125 ml (1/2 cup) of broth at a time and stirring constantly, until all the hot broth is used and the orzo is tender.
- Stir in the cream and cheese. Gently stir until the cheese is melted and the mixture is creamy.
- Add the roasted vegetables and stir. Origin: Charlevoix.
