Dinner

Orzo risotto with roasted vegetables is for Dinner.

Orzo risotto with roasted vegetables takes 25 minutes to prepare.

Orzo risotto with roasted vegetables takes 20 minutes to cook.

Orzo risotto with roasted vegetables makes 4 servings.

The ingredients for Orzo risotto with roasted vegetables are:

Nonstick cooking spray
1/2 a 2-lb butternut squash, peeled, seeded, and cit in 3/4 inch cubes
1/4 tsp black pepper
8 oz button or cremini mushrooms, halved
1 tbsp oregano
2 tbsp olive oil
2 14-oz cans reduced sodium chicken broth
8 oz whole grain orzo (1 & 1/3 cups)
2 cloves garlic, minced

Here is how you make 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, oregano, and oil; toss. Roast, uncovered, 15 to 20 minutes or until vegetables are tender and lightly browned, stirring only once or tiwce. 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 or until liquid is absorbed. Continue adding broth to orzo mixture, 1/2 cp at a time, stirring frequently and cooking until liquid is absorbed before adding more. Cook and stil until orzo is tender and creamy (about 15 minutes). 4. Add roasted vegetables to orzo mixture; stir gently to combine. Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user CUBFANGIRL1.

The nutritional information for Orzo risotto with roasted vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 378.4

• Total Fat: 10.3 g
• Cholesterol: 2.2 mg
• Sodium: 1,617.2 mg
• Total Carbs: 56.2 g
• Dietary Fiber: 2.8 g
• Protein: 18.4 g