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Orzotto with Winter Squash and Rosemary

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This Orzotto with Winter Squash and Rosemary is a creamy, risotto-style dish made with pearl barley or orzo pasta, sweet winter squash, and earthy rosemary. Perfect for fall and winter, this vegetarian comfort food is rustic, elegant, and full of flavor.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Dish, Side Dish
  • Method: Stovetop, Risotto-style cooking
  • Cuisine: Italian-inspired, Vegetarian
  • Diet: Vegetarian

Ingredients

  • 1 ½ 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
  • ½ cup dry white wine (optional)
  • ½ cup grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Heat olive oil in a large pan, add onion, and sauté until translucent.
  2. Add garlic and cook until fragrant.
  3. Stir in diced squash and rosemary; cook 5 minutes to soften slightly.
  4. Add barley (or orzo) and toast for 1–2 minutes.
  5. Pour in white wine and cook until evaporated.
  6. Add warm broth, one ladle at a time, stirring and allowing it to absorb before adding more. Continue until barley/orzo is tender and creamy (30–35 minutes for barley, 20 minutes for orzo).
  7. Stir in Parmesan, season with salt and pepper, and serve hot.

Notes

  • Add spinach, kale, or other greens at the end for extra nutrition.
  • Stir in a splash of cream or butter for added richness.
  • Top with roasted chicken, chickpeas, or toasted nuts for protein and crunch.
  • Use vegetable broth and dairy-free cheese for a vegan version.

Nutrition

Find it online: https://juliameals.com/orzotto-with-winter-squash-and-rosemary/