Orzotto with Winter Squash and Rosemary

Orzotto with Winter Squash and Rosemary is a warm, comforting dish that feels both rustic and elegant. Made with pearl barley or orzo pasta cooked risotto-style, it’s creamy and hearty without being heavy. I love how the sweetness of winter squash pairs with the earthy, aromatic flavor of rosemary, making it perfect for a cozy fall or winter meal.

Why You’ll Love This Recipe

I love this recipe because it’s creamy like risotto but a little easier to make. The squash melts into the dish, giving it a natural sweetness and creaminess, while rosemary infuses it with depth. It’s vegetarian-friendly, filling, and makes a beautiful main or side dish for any occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups pearl barley (or orzo pasta)
• 3 tablespoons olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups winter squash (butternut, kabocha, or acorn), peeled and diced
• 1–2 sprigs fresh rosemary, finely chopped
• 4–5 cups vegetable or chicken broth, kept warm
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Directions

1. I heat olive oil in a large pan and sauté the onion until translucent. I add garlic and cook until fragrant.
2. I stir in the diced squash and rosemary, cooking for 5 minutes to soften slightly.
3. I add the barley (or orzo) and toast for 1–2 minutes.
4. I pour in the white wine and stir until it evaporates.
5. I begin adding warm broth, one ladle at a time, stirring and allowing the liquid to absorb before adding more. I continue until the barley/orzo is tender and creamy, about 30–35 minutes for barley or 20 minutes for orzo.
6. I stir in Parmesan, adjust seasoning, and serve hot.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Sometimes I stir in a handful of spinach or kale at the end for extra greens. For added richness, I finish with a splash of cream or a knob of butter. If I want protein, I top it with roasted chicken, or chickpeas. A sprinkle of toasted pine nuts or walnuts also adds lovely crunch.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of broth or water and warm gently on the stovetop or in the microwave, stirring to bring back the creaminess.

FAQs

Can I make this dish ahead of time?

Yes, though it’s best served fresh. I reheat gently with added broth to loosen it up.

What type of squash works best?

I prefer butternut squash for its sweetness and creaminess, but kabocha and acorn squash also work beautifully.

Can I make this vegan?

Yes, I use vegetable broth and swap the Parmesan for nutritional yeast or a dairy-free cheese alternative.

Do I have to use wine?

No, I can skip the wine and just use broth for deglazing.

What’s the difference between orzotto and risotto?

Orzotto is made with barley (or sometimes orzo pasta) instead of rice, giving it a heartier texture and slightly nutty flavor.

Conclusion

Orzotto with Winter Squash and Rosemary is a cozy, flavorful dish that I love serving on chilly evenings. The creaminess, sweetness of squash, and herbaceous rosemary make it a comforting meal that’s both simple and elegant. It’s the kind of recipe that feels like a warm hug in a bowl.

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