Best Greek Roasted Vegetable Risoni Orzo Recipes

GREEK ROASTED VEGETABLE RISONI (ORZO)

Greek Roasted Vegetable Risoni (Orzo) image

From the latest issue of SFI, posting here to try at a later date. For US chef's Risoni is also known as orzo.

Provided by Mandy

Categories Greek

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

350 g pumpkin, peeled, deseeded & cut into 2cm pieces
1 red onion, cut into wedges
1 red capsicum, cubed
2 medium zucchini, halved & thickly sliced
1 garlic clove, crushed
1/4 cup olive oil
250 g risoni pasta
2 tablespoons lemon juice
100 g feta cheese, crumbled
2 tablespoons pine nuts, toasted

Steps:

Preheat oven to 200.C/180.C Fan forced.
Line a large baking tray with baking paper.
Place pumpkin, onion, capsicum, zucchini, garlic and 1 tblsp oil in a bowl and toss to coat, season with salt & pepper.
Place on prepared tray and roast 30 mins or until tender.
Meanwhile cook risoni in a large pan of boiling salted water according to packet directions, drain and return to pan to keep warm.
Add lemon juice, feta, roasted vegetables and remaining oil to risoni, toss gently to combine and serve topped with pine nuts.

ROASTED VEGETABLE ORZO

Roasted Vegetable Orzo image

This is a recipe I made up with all of the wonderful summer vegetables in season. Serve it with chicken or all on its own!

Provided by Michelle

Categories Side Dish Vegetables Squash Zucchini

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

1 zucchini, sliced
1 summer squash, sliced
1 red onion, cut into chunks
1 pound asparagus, cut into 1-inch pieces
1 pound portobello mushrooms, thickly sliced
4 cloves garlic, minced
2 tablespoons olive oil
1 pinch white sugar
salt and black pepper to taste
4 cubes chicken bouillon
¼ cup dry white wine
1 (16 ounce) package orzo pasta
2 tablespoons grated Parmesan cheese

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
Roast vegetables until tender, 20 to 25 minutes.
Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

Nutrition Facts : Calories 621 calories, Carbohydrate 104.5 g, Cholesterol 2.9 mg, Fat 11.4 g, Fiber 10.5 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 1041.6 mg, Sugar 9.8 g