Orzo Risotto With Roasted Vegetables

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 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)

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 add vegetables and walnuts to orzo and gently stir together. sprinkle each serving with feta cheese.