Orzo Risotto with Butternut Squash, Snow Peas, Bacon and Elixir of Truffles

Orzo Risotto with Butternut Squash, Snow Peas, Bacon and Elixir of Truffles
Orzo risotto is wonderful served hot as a main dish, but it’s equally good served at room temperature or as a chilled pasta salad. If you’d rather skip the bacon, try this dish with cooked shrimp or grilled chicken.

5 oz thick-cut bacon (we used pepper bacon)
2 cups hot chicken broth
2 cups water
1 tablespoon olive oil
1 lb peeled, seeded butternut squash, in ½” dice
1 medium onion, chopped
2 teaspoons chopped fresh sage
1 cup orzo
2 tablespoons Distillerie du Perigord Elixir of Truffles, or more to taste
10-12 fresh snow peas, sliced diagonally
2 tablespoons chopped fresh flat-leaf parsley
Salt & pepper to taste



Cook the bacon in a heavy-bottomed 3-quart pan until crisp. Drain on paper towels and crumble. Set aside. Pour off all but 1 tablespoon of the drippings.


Combine the broth and water in a medium sauce pan and bring to a simmer; reduce heat to low and keep the liquid hot, but not quite boiling.


Add the olive oil to the bacon drippings and cook the squash, onions and sage over moderate heat, stirring frequently, until the onion is softened. Stir in the orzo and cook, stirring, about 1 minute. Add the hot broth and water mixture, ½ a cup at a time, stirring, until orzo is al dente, squash is tender, and mixture appears creamy, about 15 minutes. Turn off the heat, stir in the truffle elixir and the snow peas, cover and let sit for a few minutes. Season with salt and pepper.


Serve topped with bacon bits and parsley.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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