Greekroastedvegetablerisoniorzo Recipes

ROASTED VEGETABLE ORZO

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.

ONE POT CHICKEN RISONI

Steps:

• Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes.
• Preheat oven to 180C/350F.
• Heat 1 tbsp olive oil in a large, deep skillet or dutch oven over high heat.
• Cook chicken until lightly browned but still pink inside. Remove from skillet.
• Turn heat down to medium high.
• Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes.
• Add oregano, chicken broth, canned tomato and tomato paste. Add salt and pepper to taste.
• Mix, then add orzo / risoni. Mix, then top with chicken.
• Bring to a simmer, scatter over cherry tomatoes then transfer to the oven.
• Bake for 15 to 20 minutes, until orzo/risoni is just cooked - tender but still firm. (Note 1)
• Remove from oven, drizzle with juice of remaining 1/2 lemon. Garnish with feta and fresh oregano leaves, if desired, then serve.

GREEK ROASTED VEGETABLE RISONI (ORZO)

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.