Orzo Risotto with Roasted Vegetables

square crop looking down into a bowl of orzo and vegetables with a spoon in it.

5 from 1 vote

Orzo Risotto with Roasted Vegetables

Orzo Risotto with Roasted Vegetables is an easy weeknight meal that's packed with veggies. 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.

Course Main Course, Side Dish

Cuisine American

Keyword orzo, pasta, roasted vegetables

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 435kcal

Author Debi

Ingredients

1 pound butternut squash peeled, seeded, and cut into 1-inch cubes (or use a pre-chopped package)
1/8 teaspoon coarse ground black pepper
8 ounces cremini or button mushrooms cut in half or quartered if larger
1 large onion cut into thin wedges
1 tablespoon fresh rosemary or oregano coarsely chopped (or 1 teaspoon dried rosemary or oregano)
spices assorted (such as cayenne pepper, cumin, oregano, basil, parsley, whatever flavors you like)
2 tablespoons olive oil divided use
28 ounces vegetable or chicken broth
8 ounces orzo
2 garlic cloves minced
1/4 cup chopped walnuts toasted
1/4 cup crumbled queso fresco or feta cheese optional

Instructions

Preheat oven to 425° F. Coat a large baking sheet with cooking spray. Place squash pieces on the pan, and sprinkle with pepper. Cover with parchment paper and aluminum foil, and bake for 10 minutes.
Take squash out of the oven, and add mushrooms, onion, rosemary, 1 tablespoon oil. 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. Add remaining 1 tablespoon oil to a large skillet or saucepan, and heat 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 roasted vegetables and walnuts to orzo and gently stir together. Sprinkle each serving with crumbled cheese.

Notes

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.

To toast walnuts: 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.

Makes 4-6 servings

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.

Nutrition