Description
Maximalist Orzo Roasted Root is a deliciously satisfying dish featuring creamy orzo paired with roasted root vegetables, creating a flavor explosion in every bite.
Ingredients
Scale
- 2 medium carrots, peeled and diced
- 2 parsnips, peeled and diced
- 1 small sweet potato, peeled and diced
- 1 small golden beet, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1 1/2 cups orzo pasta
- 1/2 cup dry white wine
- 4 cups vegetable broth, kept warm
- 1/2 cup grated Parmesan cheese
- 1/3 cup crumbled goat cheese
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- Extra Parmesan, shaved (for garnish)
- Microgreens or fresh herbs (for garnish)
- Drizzle of olive oil (for garnish)
Instructions
- Set oven to 425°F (220°C) and allow to fully heat.
- 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.
- 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.
- Add orzo to the pan and toast for 2 minutes, stirring continuously. Pour in the dry white wine and stir until mostly absorbed.
- 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.
- Fold in the roasted root vegetables, Parmesan, goat cheese, lemon zest, parsley, and thyme. Adjust seasoning with salt and pepper to taste.
- Serve hot, topped with extra shaved Parmesan, microgreens, and a drizzle of olive oil.
Notes
- This dish can be made vegan by omitting the cheeses or substituting them with vegan alternatives.
- Feel free to mix in other roasted vegetables as per your preference.
- Keep an eye on the orzo to avoid overcooking; the goal is a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting and stovetop cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Maximalist, Orzo, Roasted Root, Vegetarian, Pasta Dish