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Orzo Risotto with Roasted Vegetables

Whole grain orzo is full of flavor yet low in fat. It cooks quickly, making this butternut squash dish an easy dinner.

4.0 by 7 people
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  • Makes: 4 servings
  • Roast: 25 mins to 30 mins 425°F
  • Start to Finish: 45 mins

Orzo Risotto with Roasted Vegetables



  1. Preheat oven to 425 degrees F. Coat a 15x10x1-inch baking pan with cooking spray. Place squash pieces in pan. Sprinkle with black pepper. Cover; bake 10 minutes. Uncover; add mushrooms, onion, rosemary, and oil; toss. Roast, uncovered, 15 to 20 minutes or until vegetables are tender and lightly browned, stirring once or twice.
  2. Meanwhile, in a saucepan bring broth to boiling; reduce heat. Cover; keep broth simmering. Coat a skillet with cooking spray. Heat over medium heat. Add orzo and garlic. Cook 2 to 3 minutes or until orzo is lightly browned, stirring frequently. Remove from heat.
  3. Add 1/2 cup hot broth to orzo mixture. Return to heat. Cook, stirring frequently, over medium heat until liquid is absorbed. Continue adding broth to orzo mixture, 1/2 cup at a time, stirring frequently and cooking until liquid is absorbed before adding more. Cook and stir until orzo is tender and creamy (about 15 minutes).
  4. Add roasted vegetables and walnuts to orzo mixture; stir gently to combine. Sprinkle each serving with feta cheese. Makes 4 servings.

Nutrition Facts (Orzo Risotto with Roasted Vegetables)

    Per serving:
  • 385 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 4 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 0 mg chol.,
  • 471 mg sodium,
  • 64 g carb.,
  • 6 g fiber,
  • 7 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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