Cheesy roasted vegetable orzo
Cheesy roasted vegetable orzo might be just the main course you are searching for. One serving contains 719 calories, 25g of protein, and 31g of fat. This recipe serves 2. For $2.38 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 547 people found this recipe to be tasty and satisfying. Head to the store and pick up cheddar cheese, cherry tomatoes, oregano, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour. It is brought to you by Amuse Your Bouche. With a spoonacular score of 93%, this dish is spectacular. If you like this recipe, you might also like recipes such as Roasted Vegetable Orzo, Roasted Vegetable Orzo Salad, and Roasted Vegetable Orzo Salad.
Servings: 2
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
½ aubergine
Black pepper
10g butter
50g cheddar cheese, grated
10 cherry tomatoes
½ courgette
150ml milk
Pinch nutmeg
2tbsp oil
½tsp dried oregano
175g orzo
1tbsp plain flour
Salt
100g white mushrooms
½ yellow pepper
Equipment:
oven
baking pan
whisk
Cooking instruction summary:
Preheat the oven to 190C (Gas Mark 5 / 375F).Halve the cherry tomatoes, and chop the mushrooms into 2cm chunks. Cut all the other vegetables into 1cm pieces. Toss all the vegetables in the oil and sprinkle with the oregano. Lay in a single layer on a baking tray, and roast for around an hour, stirring once halfway.When the vegetables have been roasting for about half an hour, you can begin to prepare the rest of the dish. Boil the orzo according to the instructions on the packet - it is small, so shouldn't take long. Use plenty of water and stir regularly to prevent clumping.Melt the butter in a pan, and add the flour. Cook over a very low heat for 1 minute, whisking constantly. Add the milk a dash at a time, and continue whisking to make a smooth mixture before adding more. Add a pinch of nutmeg and season to taste. Finally, when you have a smooth, fairly thin sauce, add the grated cheese and stir again until it has all melted and the sauce is smooth once again.When ready, combine the cooked orzo and the roasted vegetables with the cheese sauce, and mix well. Serve warm.
Step by step:
1. Preheat the oven to 190C (Gas Mark 5 / 375F).Halve the cherry tomatoes, and chop the mushrooms into 2cm chunks.
2. Cut all the other vegetables into 1cm pieces. Toss all the vegetables in the oil and sprinkle with the oregano. Lay in a single layer on a baking tray, and roast for around an hour, stirring once halfway.When the vegetables have been roasting for about half an hour, you can begin to prepare the rest of the dish. Boil the orzo according to the instructions on the packet - it is small, so shouldn't take long. Use plenty of water and stir regularly to prevent clumping.Melt the butter in a pan, and add the flour. Cook over a very low heat for 1 minute, whisking constantly.
3. Add the milk a dash at a time, and continue whisking to make a smooth mixture before adding more.
4. Add a pinch of nutmeg and season to taste. Finally, when you have a smooth, fairly thin sauce, add the grated cheese and stir again until it has all melted and the sauce is smooth once again.When ready, combine the cooked orzo and the roasted vegetables with the cheese sauce, and mix well.
5. Serve warm.
Nutrition Information:
covered percent of daily need
