Orzo Risotto with Roasted Vegetables

What is orzo?

Orzo is simply a kind of small pasta shape that looks like grains of rice or barley.

And I would say that orzo is my favorite pasta shape. It’s great in soups, grain bowls, or simply as a bed to serve other veggies and proteins. I kind of feel like if you have orzo pasta in your cupboard, you can make a great meal in no time!

Other orzo recipes

Like I said, I have lots of orzo recipes. Check out my Spinach sun dried tomato orzo bake, one pot carrot orzo, rosemary orzo soup, and orzo with balsamic tomatoes.

How to make

Simple and classic, but with a twist. This dish comes together in no time. The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.

roast those veggies

Start by chopping the veggies. Then you’ll start roasting the squash in the oven.

I like to cheat and use already peeled and chopped butternut squash. You can find it in the fresh produce section or in the freezer section. It’s usually available year-round, and so much less work than peeling and chopping that big butternut squash. The frozen butternut squash will turn out a little softer than fresh squash, but I actually like how it kind of melts into the dish. If the package of butternut squash is a little more or a little less than called for in the recipe, that’s just fine. It’ll still be great.

You’ll roast the butternut squash by itself. Place the peeled and chopped squash on a baking sheet. Cover with parchment paper and aluminum foil.

I like to use parchment paper in between the foil and the food. There have been many studies linking aluminum and cognitive disorders. At this time there isn’t enough evidence to warrant worry, but it doesn’t take much time or effort to add a layer of parchment paper just in case.

Bake for 10 minutes.

Add the mushrooms, onions, and rosemary and bake uncovered until browned. And, be sure to roast to your preferred tastes. Do you like veggies more browned? Just leave them in the oven a little longer. If you prefer less char, that’s less roasting time.  

cook the orzo

While the veggies roast, cook the orzo on the stove. And you’ll cook it risotto style, by adding a little broth at a time, waiting for that to be absorbed, and adding more broth, until it’s all cooked in, about 15 minutes.

Cooking the orzo this way, like risotto, releases more of the starches and creates a creamier thicker pasta base than simply boiling and draining the pasta.

I always use vegetable broth. Of course, my favorite is homemade vegetable broth. But my favorite pre-made broth is Better Than Bouillon Vegetable Base. Make the dish with your favorite broth. If you prefer chicken broth, please use that, just remember that if you use chicken broth it’s no longer a vegetarian dish. But using what’s already familiar to you will make you and your family happy.

Once the orzo is done cooking, gently stir in the roasted vegetables and the toasted walnuts. Top with crumbled cheese, and serve.

How to toast walnuts

I like to toast the walnuts in the toaster oven as the veggies roast. These can also be done in a big oven before you cook the veggies. Preheat oven to 350° F. Spread walnuts on a baking sheet. Bake until the nuts are golden brown, about 7 to 8 minutes. Stir or shake the baking sheet, about halfway through baking. Keep a close eye on them, as they can burn easily.

Storage and reheating

This delicious orzo pasta recipe makes fabulous leftovers. It can be served warm or cold from the fridge, like a summer pasta salad.

Keep any leftovers in an airtight container in the fridge for up to 5 days.

To reheat, microwave or cook in a saucepan over medium heat on the stove. You may wish to add a little more broth or water to loosen up the leftovers.

Can I freeze this? I do not recommend freezing this dish. 

Serving suggestions

Serve this recipe as a vegetarian main dish, or as a side dish with salmon, halibut, halibut cheeks, or chicken. And, don’t forget the loaf of homemade bread and a salad like my beet and barley salad.