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Butternut squash orzotto in a bowl with thyme.

Butternut Squash Orzotto with Brown Butter

Allie Hagerty
Creamy orzotto made with tender butternut squash, garlic, and thyme—finished with mascarpone and Parmigiano Reggiano.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 4 servings

Equipment

  • Large skillet or sauté pan
  • wooden spoon
  • ladle
  • cutting board
  • Sharp knife

Ingredients
  

  • 3 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 1 small shallot finely chopped
  • 1 garlic clove finely minced
  • 2½ to 3 cups diced butternut squash ½-inch cubes
  • 1¼ cups orzo
  • ½ cup dry white wine
  • 4½ to 5 cups vegetable broth kept warm
  • 2 teaspoon kosher salt
  • 1 1/2 teaspoon black pepper
  • 1½ teaspoons fresh thyme leaves
  • ¼ teaspoon ground nutmeg
  • ⅓ cup mascarpone cheese
  • ⅔ cup grated Parmesan cheese
  • Zest of 1 lemon
  • Extra Parmesan and fresh thyme for topping

Instructions
 

  • In a large skillet over medium heat, melt 3 tablespoons of butter. Let it cook, swirling occasionally, until it foams and turns golden brown—about 3–4 minutes. Immediately reduce the heat to medium-low and stir in 1 tablespoon olive oil.
  • Add the chopped shallot and cook for 2–3 minutes. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the diced butternut squash and half the salt and pepper and cook for 6–8 minutes, stirring occasionally, until it softens and caramelizes lightly.
  • Stir in the orzo and toast it for about 2 minutes, letting it soak up the brown butter and turn slightly golden.
  • Pour in the white wine and let it simmer for 1–2 minutes, scraping up any browned bits. Once mostly absorbed, begin ladling in the warm broth, about ½ cup at a time. Stir frequently, letting each addition absorb before adding more. Continue for about 18–20 minutes until the orzo is tender and the squash is soft.
  • Stir in the salt, pepper, thyme, nutmeg (if using), mascarpone, Parmesan, and lemon zest. Cook for another 2–3 minutes until creamy and well combined. Taste and adjust seasoning if needed.
  • Spoon into bowls and top with extra Parmesan and a few thyme leaves. Serve warm.

Notes

Expert Tips From My Kitchen

  • Keep your broth warm. Cold broth slows the cooking process and messes with the texture.
  • Stir regularly but not constantly. Think gentle attention, not babysitting.
  • Dice the squash evenly and small. You want it to soften at the same rate as the orzo finishes.
  • Taste at the end. Parmesan and broth can vary in saltiness—wait to season fully until the orzotto is done.

Serving Suggestions

  • Wine pairing: A crisp white like Pinot Grigio or a light Chardonnay balances the richness of the dish.
  • Serve alongside roasted broccolini or sautéed greens.
  • Add a poached egg on top for a luxe brunch spin.
  • Turn leftovers into baked arancini-style bites with a little extra cheese and breadcrumbs.

Storage Instructions

  • Fridge: Store in an airtight container for up to 4 days.
  • Reheat: Add a splash of broth or water before reheating in a saucepan over low heat, stirring until creamy again.
  • Freezing: Not recommended—the orzo and squash can become mushy when thawed.

Nutrition Facts

Calories: 482kcalCarbohydrates: 44gProtein: 13gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 56mgSodium: 1707mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 4555IUVitamin C: 9mgCalcium: 214mgIron: 1mg
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