Seasonal orzo with squash, kale and apple
Combine a mix of different vegetables with this tasty recipe!
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Are you looking for a way to incorporate the season of fall into your food? Well Chef Massimo Capra knows the recipe for a delicious squash, kale and apple orzo that will have your guests raving for more.
Ingredients
1
lb Orzo pasta
1/2
White onion, finely chopped
1
tbsp Olive oil
1
tbsp Butter
4
oz White wine
5
cups Chicken stock (or vegetable stock)
2
cups Cavolo nero (tuscan kale), finely chopped
1 1/2
cups Butternut squash, diced (1/2 inch size)
2
Grannie smith apples, diced (1/4 inch size) and kept in warm water
1
cup Grated padano cheese
1/2
cup Toasted walnut, chopped
Instructions
Method:
- Using a heavy bottom pot sweat the onion and the squash in a little oil until golden and the squash is cooked and breaking up, add the Orzo then add the wine, let evaporate well and add two ladle-full of stock. Simmer gently, stirring on occasion so as to prevent sticking.
- About halfway through the cooking add the kale and stir well, add more stock if needed.
- It will take about ten minutes for this to cook.
- When the orzo is cooked turn the fire off and add some butter and the cheese.
- Stir well and spoon on individual plates then top with the raw apples and a sprinkle of walnuts, and serve immediately.