Orzo Risotto With Roasted Vegetables

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb butternut squash, peeled, seeded and cut into small cubes
  • 18
    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
  • 8
    ounces whole wheat orzo (1 1/3 cups)
  • 2
    garlic cloves, minced
  • 14
    cup walnuts, chopped and toasted
  • 14
    cup crumbled feta (optional)
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • 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.
  • Add vegetables and walnuts to orzo and gently stir together. Sprinkle each serving with feta cheese.
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