Orzo Risotto With Roasted Vegetables Recipe

Name: Orzo Risotto With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb butternut squash, peeled, seeded and cut into small cubes; 1/8 teaspoon pepper; 8 ounces mushrooms, halved; 1 large onion, cut into wedges; 1 tablespoon rosemary, fresh and chopped; spices, assorted (such as cayenne pepper, cumin, oregano, basil, parsley, whatever flavors you like); 1 tablespoon olive oil; 28 ounces chicken broth; 8 ounces whole wheat orzo (1 1/3 cups); 2 garlic cloves, minced; 1/4 cup walnuts, chopped and toasted; 1/4 cup crumbled feta (optional)

Servings: persons

1 lb butternut squash, peeled, seeded and cut into small cubes
1/8 teaspoon pepper
8 ounces mushrooms, halved
1 large onion, cut into wedges
1 tablespoon rosemary, fresh and chopped
spices, assorted (such as cayenne pepper, cumin, oregano, basil, parsley, whatever flavors you like)
1 tablespoon olive oil
28 ounces chicken broth
8 ounces whole wheat orzo (1 1/3 cups)
2 garlic cloves, minced
1/4 cup walnuts, chopped and toasted
1/4 cup crumbled feta (optional)

1
Preheat oven to 425u00b0F Coat a large baking pan with cooking spray. Place squash pieces inside. Season lightly. Cover and bake for 10 minutes.
2
Take squash out of the oven and add mushrooms, onion, rosemary, oil and assorted spices. Toss together. Roast in oven, uncovered for 15 - 20 minutes, until vegetables are tender and lightly browned, stirring once or twice.
3
Meanwhile, bring broth to a boil. Cover and keep simmering. Heat a large skillet over medium heat. Add orzo and garlic and cook for 2-3 minutes until orzo is lightly browned, stirring frequently. Remove from heat.
4
Add 1/2 cup of the broth to the orzo. Return to heat and stir frequently until broth is absorbed. Continue adding broth to the orzo, 1/2 cup at a time, with orzo absorbing the broth before adding more. Cook and stir until orzo is tender and creamy, about 15 minutes.
5
Add vegetables and walnuts to orzo and gently stir together. Sprinkle each serving with feta cheese.

1363

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb butternut squash, peeled, seeded and cut into small cubes, 1/8 teaspoon pepper, 8 ounces mushrooms, halved, 1 large onion, cut into wedges, and more.

Yes, Orzo Risotto With Roasted Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orzo Risotto With Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions