Maximalist Orzo Roasted Root (Printable Version)

Creamy orzo meets roasted root vegetables, bright cheeses, and herbs for a colorful, satisfying main dish.

# What You'll Need:

→ Roasted Root Vegetables

01 - 2 medium carrots, peeled and diced
02 - 2 parsnips, peeled and diced
03 - 1 small sweet potato, peeled and diced
04 - 1 small golden beet, peeled and diced
05 - 2 tablespoons olive oil
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper

→ Orzo Risotto

09 - 1 tablespoon olive oil
10 - 2 tablespoons unsalted butter
11 - 1 medium yellow onion, finely diced
12 - 2 garlic cloves, minced
13 - 1 1/2 cups orzo pasta
14 - 1/2 cup dry white wine
15 - 4 cups vegetable broth, kept warm
16 - 1/2 cup grated Parmesan cheese
17 - 1/3 cup crumbled goat cheese
18 - 1/2 teaspoon lemon zest
19 - 2 tablespoons fresh parsley, chopped
20 - 1 tablespoon fresh thyme leaves
21 - Salt and pepper to taste

→ Garnish

22 - Extra Parmesan, shaved
23 - Microgreens or fresh herbs
24 - Drizzle of olive oil

# Steps to Follow:

01 - Set oven to 425°F (220°C) and allow to fully heat.
02 - Combine diced carrots, parsnips, sweet potato, and golden beet with olive oil, smoked paprika, sea salt, and black pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes, stirring halfway through, until golden and tender.
03 - While the vegetables are roasting, heat olive oil and butter in a large skillet over medium heat. Add finely diced onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional minute.
04 - Add orzo to the pan and toast for 2 minutes, stirring continuously. Pour in the dry white wine and stir until mostly absorbed.
05 - Add warm vegetable broth one cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the orzo is creamy and al dente, about 15 minutes.
06 - Fold in the roasted root vegetables, Parmesan, goat cheese, lemon zest, parsley, and thyme. Adjust seasoning with salt and pepper to taste.
07 - Serve hot, topped with extra shaved Parmesan, microgreens, and a drizzle of olive oil.

# Additional Tips::

01 -
  • Uses everyday vegetables you already have in your kitchen
  • Perfect hearty vegetarian main that feels special enough for guests
  • Wonderful option for meal prep as the leftovers are delicious
  • Creamy and cheesy but also packed with nutritious vegetables
  • Flexible for different seasons or whatever roots are in your market
02 -
  • Nutritious and balanced one bowl meal
  • Extremely flexible with veggie choices and cheese options
  • Makes fantastic leftovers and freezes surprisingly well
  • Parmesan is my secret hero ingredient I love sneaking an extra handful in when my family is not looking because that melty salty finish takes it straight over the top
03 -
  • Preheat your tray in the oven while you dice roots for extra caramelization
  • Always zest your lemon right over the pan so no oils are lost
  • Layer in the herbs at the very end so they stay fresh and vibrant
  • Use a heavy bottomed skillet for the risotto part to avoid scorched bits and get that luxuriously creamy consistency

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