Baked butternut risotto

By Helen
  • Cook: 40 min
  • Servings: 4


  • 350 g butternut squash or pumpkin, peeled deseeded and cut into 1cm cubes
  • 1 tsp harissa
  • 1 tbsp olive oil
  • salt and pepper
  • a drizzle of olive oil
  • 1 small onion - finely chopped
  • 2 cloves garlic - peeled and finely chopped
  • 150 g orzo pasta
  • 270 ml vegetable stock
  • 100 g Apetina® Classic Cubes in Brine


Orzo is not a very common ingredient and makes an interesting twist on the usual rice. If you can't find orzo, you may of course also use rice instead.


Serve immediately with garnish and a nice salad if using as a main.

This season, little pots of baked Orzo and roasted squash make a delicious starter or main course.

These little risotto pots are very versatile - try adding other types of roasted vegetables and using different spices and herbs. You can prepare them in advance and either cook or reheat them when you’re ready to serve them. If you haven’t used Orzo before, then it is well worth buying a bag. Once cooked, these little grains of pasta resemble giant grains of rice and can be used instead of rice. They are also great for bulking up soups and stews.

Preheat the oven to 190°C/Gas 5. Place the diced squash or pumpkin on a baking tray lined with parchment, add the harissa and oil and season well. Bake for about 15 minutes until tender and slightly golden. While the squash is roasting, fry the onions and garlic until tender and fragrant, add the orzo and fry for another minute. Stir in the roasted squash.

Distribute the mixture between 4 mini casserole dishes for starters or 2 larger dishes for a main course. Add enough stock to cover the pasta and squash mixture. Sprinkle the Apetina cubes on top. Bake for around 20 minutes until all the liquid has been absorbed and the orzo is tender. (Check after 15 minutes and add a little more liquid if needed.)