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.
# Important Notes:
01 -
For a milder flavor, substitute goat cheese with feta or omit the cheese entirely. Add toasted walnuts or pumpkin seeds for added texture. This dish pairs beautifully with a crisp Sauvignon Blanc or Grüner Veltliner.