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    You are in: Home / Recipes / Orzo Risotto With Roasted Vegetables Recipe
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    Orzo Risotto With Roasted Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    packeyes's Note:

    A recipe I found on Better Homes and Garden. Very good leftovers. Use the flavors you enjoy for spicing up the veggies, I prefer a spicier taste so I used cumin and cayenne. I have listed recommendations - if you find a spice that works well that's not listed, please let me know so I can add it to the list!

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    Ingredients:

    Serves: 4

    Yield:

    vegetab ...

    Units: US | Metric

    • 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)

    Directions:

    1. 1
      Preheat oven to 425°F Coat a large baking pan with cooking spray. Place squash pieces inside. Season lightly. Cover and bake for 10 minutes.
    2. 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. 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. 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. 5
      Add vegetables and walnuts to orzo and gently stir together. Sprinkle each serving with feta cheese.

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    Nutritional Facts for Orzo Risotto With Roasted Vegetables

    Serving Size: 1 (500 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 390.9
     
    Calories from Fat 94
    24%
    Total Fat 10.5 g
    16%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 681.4 mg
    28%
    Total Carbohydrate 63.9 g
    21%
    Dietary Fiber 8.6 g
    34%
    Sugars 5.8 g
    23%
    Protein 17.0 g
    34%

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