Orzo Risotto With Roasted Vegetables

Total Time
Prep 15 mins
Cook 30 mins

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!

Ingredients Nutrition

  • 453.59 g butternut squash, peeled, seeded and cut into small cubes
  • 0.59 ml pepper
  • 226.79 g mushrooms, halved
  • 1 large onion, cut into wedges
  • 14.79 ml rosemary, fresh and chopped
  • spices, assorted (such as cayenne pepper, cumin, oregano, basil, parsley, whatever flavors you like)
  • 14.79 ml olive oil
  • 793.78 g chicken broth
  • 226.79 g whole wheat orzo (1 1/3 cups)
  • 2 garlic cloves, minced
  • 59.14 ml walnuts, chopped and toasted
  • 59.14 ml crumbled feta (optional)


  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. 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.