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Orzo Risotto with Roasted Vegetables
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- 1 whole(s) butternut squash peeled, seeded, and cut into 3/4- to 1-inch cubes
- 1/8 teaspoon(s) ground black pepper
- 8 ounce(s) mushrooms
- 1 whole(s) onion thin wedges
- 1 tablespoon(s) rosemary or oregano
- 1 tablespoon(s) olive oil
- 28 ounce(s) chicken broth
- 1.5 cup(s) whole wheat orzo
- 2 clove(s) garlic minched
- 1/4 cup(s) walnuts toasted
- 1/4 cup(s) feta cheese crumbled
- 1. Preheat oven to 425 degrees F. Coat a 15x10x1-inch baking pan with cooking spray. Place squash pieces in pan. Sprinkle with black pepper. Cover; bake 10 minutes. Uncover; add mushrooms, onion, rosemary, and oil; toss. Roast, uncovered, 15 to 20 minutes or until vegetables are tender and lightly browned, stirring once or twice.
- 2. Meanwhile, in a saucepan bring broth to boiling; reduce heat. Cover; keep broth simmering. Coat a skillet with cooking spray. Heat over medium heat. Add orzo and garlic. Cook 2 to 3 minutes or until orzo is lightly browned, stirring frequently. Remove from heat.
- 3. Add 1/2 cup hot broth to orzo mixture. Return to heat. Cook, stirring frequently, over medium heat until liquid is absorbed. Continue adding broth to orzo mixture, 1/2 cup at a time, stirring frequently and cooking until liquid is absorbed before adding more. Cook and stir until orzo is tender and creamy (about 15 minutes).
- 4. Add roasted vegetables and walnuts to orzo mixture; stir gently to combine. Sprinkle each serving with feta cheese. Makes 4 servings.
This recipe is a personal recipe added by LilliJane and has not been tested or endorsed by MyRecipes.
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Orzo Risotto with Roasted Vegetables Recipe at a Glance
- COURSE: Main Dishes