Orzo Style Risotto with Truffle Burrata2020-04-14
Barilla Orzo in the style of risotto with squash and Truffle Burrata
Recipe created by Lorenzo Boni
Bring a large pot of water to boil. Cook pasta according to directions, drain after 5 minutes, toss with 1 tbsp olive oil, spread flat on a sheet pan and let cool down. Set aside.
Meanwhile in a small rondo sauté onion with remaining oil over medium heat for several minutes, add butternut squash, season with salt and pepper, stir in broth and gently simmer until thoroughly cooked, about 10 minutes.
Let cool down, then in batches, blend until very smooth.
Meanwhile chop the Burrata roughly then place in a bowl and set aside.
Bring butternut squash mixture to a simmer, stir in orzo and burrata’s liquid, sauté for two
minutes until well combined and piping hot.
Turn off heat, stir in butter and Parmigiano cheese.
Serve in individual bowls topped with chopped Burrata.
- 3 lb Barilla Orzo
- 3 ea yellow onion, chopped small
- ½ cup extra virgin olive oil
- 4 cups butternut squash, peeled and diced
- 1 gallon vegetable broth
- 24 oz Truffle Burrata, drain and liquid reserved
- 3 tbsp truffle oil
- Salt and pepper to taste
- 3 cups Parmigiano Reggiano
- 6 tbsp unsalted butter
Chef Recommended Cuts
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.