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Orzo Risotto with Roasted Vegetables

Orzo Risotto with Roasted Vegetables

Recipe Courtsey of: Chef Steve Wilson, The Local Company, www.localco.ca

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Ingredients

For the Vegetables

1
cup carrots, cut in 1” dice
1
cup parsnips, cut in 1” dice
1
cup celeriac, cut in 1” dice
1
Tbsp chopped fresh thyme
1
Tbsp vegetable oil

For the Risotto

2
Tbsp butter
1
small onion
2
cup cooked orzo pasta
1
cup water
¼
cup parmesan cheese
3
Tbsp cold butter
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Directions

Step 1

Preheat the oven to 400 degrees. In a mixing bowl, combine the diced vegetables with the thyme and vegetable oil. Season with salt and pepper, tossing well to coat thoroughly with the oil.

Step 2

Transfer to a roasting pan and cook until softened, well browned and fragrant. Remove from the oven and set aside.

Step 3

In a large sauté pan, melt the butter over medium high heat. Add the onions and season lightly with salt and pepper. Cook, stirring frequently, until the onions are well-browned, but not burnt.

Step 4

Add the roasted vegetables, the orzo and the water and increase heat to high. Cook, stirring often, until the water has almost completely evaporated.

Step 5

Remove the pan from the heat. Add the cheese and butter and stir until both have melted. Adjust seasoning with salt and pepper and serve, with a dusting of parmesan over each portion.

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