BUTTERNUT ORZO RISOTTO
Enough for Five Servings
Side
Ingredients
3 cups cubed peeled butternut squash (about 1/2-inch cubes)
1 teaspoon olive oil
1/8 teaspoon salt
1/4 teaspoon pepper, divided
3 cups Progresso ® Reduced-Sodium Chicken Broth
1 small onion, chopped
2 teaspoons butter
1 cup uncooked orzo pasta
1 garlic clove, minced
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh sage
1/2 teaspoon minced fresh thyme
Shaved Parmesan cheese, optional
Directions
Place squash in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil; sprinkle with salt and 1/8 teaspoon pepper. Bake at 400° for 15-20 minutes or until tender, stirring occasionally.
Meanwhile, in a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute onion in butter until tender. Add orzo and garlic; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and orzo is almost tender. (Cooking time is about 20 minutes.) Add the herbs, cooked squash and remaining pepper; heat through.
Garnish with cheese if desired; serve immediately.
CRANBERRY STUFFING BALLS
Makes 8 to 10 servings
Ingredients
1 pound bulk pork sausage
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons minced fresh parsley
1 package (7 ounces) herb-seasoned stuffing croutons
3/4 cup fresh cranberries, halved
2 eggs, well beaten
1 to 1-1/2 cups chicken broth
Directions
In a skillet, cook sausage, celery and onion until sausage is done and vegetables are tender. Drain excess fat.
In a large bowl, combine the meat mixture with remaining ingredients and enough broth to hold mixture together. Shape into 8-10 balls. Place in a greased shallow baking dish. Bake at 325° for 30 minutes.
