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Creamy Orzotto with Roasted Vegetables

  • 15 min
    Prep Time
  • 55 min
    Total Time
  • 4 people
    Serves
  • 465 per 1 serving
    Calories

Ingredients

  • 1 small butternut squash, peeled, seeded and cut in 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter or extra-virgin olive oil
  • 1 large shallot, minced
  • 1 cup uncooked orzo pasta
  • 2 1/2 cups Pacific Foods™® Organic Herb and Roasted Garlic Creamy Plant-Based Broth
  • 1/2 cup grated Parmesan cheese or vegan Parmesan cheese
  • 1/2 lemon, juiced
  • 1/2 cup thinly sliced fresh basil leaves

Instructions

  • Step 1

    Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Toss squash with oil and season with salt and pepper right on the baking sheet.  

  • Step 2

    Roast squash for 25 to 35 minutes, until very tender and golden-brown. 

  • Step 3

    Melt butter in a heavy-bottomed pot, preferably a Dutch oven or braiser, over medium heat. Add shallot and cook for 2 to 3 minutes, until softened. Add orzo and stir to coat.  Stir in broth and increase the heat to high.  Heat to a boil.  Reduce to low and cook, uncovered, stirring frequently, for 8 to 10 minutes, until the orzo is tender, but still slightly more liquidy than a risotto. 

  • Step 4

    Stir in cheese, lemon juice, and half of the roasted squash. Continue stirring until the cheese has melted and the orzo has a nice risotto consistency. Add a splash of broth if it gets too thick. Season to taste with salt and pepper. Divide the risotto among 4 bowls and top with remaining roasted squash, the basil and additional grated Parmesan cheese.

Tips

  • To add protein to the recipe, make chicken meatballs. Combine 1 pound of ground chicken with ⅓ cup breadcrumbs, 1 large egg, the zest of 1 lemon, ¼ cup chopped basil, and ¼ cup grated Parmesan cheese. Roll the mixture into 10 meatballs and cook on the baking sheet with the squash for last 12 minutes of the roasting time (or until done).If butternut squash is not in season, roast zucchini instead. Cut it into ½-inch thick half circles and roast for 20 minutes, the same way.
Calories 465
Total Fat 17 g
Sat. Fat 6.7 g
Trans Fat 0 g
Cholesterol 24 mg
Sodium 461 mg
Total Carb 63 g
Dietary Fiber 7 g
Sugar 7 g
Added Sugars 0 g
Protein 16 g
Vitamin D 1 %DV
Calcium 25 %DV
Iron 26 %DV
Potassium 22 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.