December 12, 2024

Recipe: Butternut Orzo with wild Mushrooms

Ingredients (for 1 person):

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For the Orzo and Butternut:

75g orzo pasta
150g butternut squash, peeled and diced into small cubes
1 small shallot, finely chopped
1 clove garlic, minced
100g wild mushrooms (e.g., chanterelles or oyster mushrooms), cleaned
1 tsp honey
1/4 tsp dried oregano
2-3 fresh sage leaves, finely chopped
Olive oil for cooking
Salt and pepper to taste

For the Ricotta Spread:

2 tbsp ricotta
1 tsp olive oil
Zest of 1/4 lemon

For Garnish:

1 tbsp roasted walnuts, chopped
Fresh sage leaves, finely chopped
Extra lemon zest

Instructions

1. Prepare the Butternut Squash:

Heat a drizzle of olive oil in a skillet over medium heat. Add the diced butternut squash and cook until soft and lightly caramelized, about 8-10 minutes. Remove from the skillet and set aside.

2. Sauté the Mushrooms:

In the same skillet, heat a bit more olive oil over high heat. Add the chopped shallot and garlic, and sauté for 1-2 minutes until fragrant. Add the mushrooms and cook on high heat until browned and tender, about 5-7 minutes. Season with salt and pepper. Set aside.

3. Cook and Crisp the Orzo:

In a separate pan, toast the orzo over medium heat with a drizzle of olive oil until lightly golden. Add honey, oregano, and sage, and stir to coat. Season with salt and pepper. Add a small splash of water, cover, and let simmer until the orzo is cooked al dente and slightly caramelized, about 8-10 minutes. Add more water as needed.

4. Make the Ricotta Spread:

In a small bowl, mix the ricotta with olive oil and lemon zest. Season lightly with salt.

5. Garnish Preparation:

Chop the roasted walnuts and fresh sage leaves for garnish.

6. Assemble the Bowl:

In a bowl or plate, layer the cooked orzo as the base. Top with the sautéed mushrooms, caramelized butternut squash, and dollops of ricotta spread. Sprinkle with roasted walnuts, fresh sage, and a touch of lemon zest.