Orzo Risotto With Roasted Vegetables
- Ready In:
4 vegetable orzos
- 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)
- 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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