Yields
4 servings
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ingredients
4
Tbsp extra virgin olive oil (60 ml)
3
shallots, finely diced
2
cloves garlic. minced
3
cup cremini mushrooms, sliced (750 ml)
3
cup chicken stock (750 ml)
1
cup orzo (250 ml)
1
cup butternut squash, diced
2
sprigs fresh rosemary
Salt and freshly cracked black pepper
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directions
Step 1
Preheat oven to 375 degrees F.
Step 2
Place a skillet over high heat and add olive oil. When hot, sauté the onion until softened, about 3-4 minutes. Add the mushrooms and garlic and continue to sauté until the mushrooms have released their liquid, and they are golden. Add chicken stock and bring to a boil.
Step 3
Pour mushroom and stock mixture, orzo, squash and rosemary into an 8-inch by 8-inch baking dish. Season with salt and pepper and bake for 35 minutes, or until orzo is cooked and most of the liquid has been absorbed. Remove from oven and adjust seasoning.