Super Fast
Orzo "Risotto" with Roasted Vegetables
Pesto Pinwheel Rolls
Ingredients
- 1 head broccoli, cut into florets
- 1 onion, chopped
- 2 yellow squash, cut into half-moons
- 2 sweet potatoes, peeled and cut into 1-inch cubes
- 2 Tbsp olive oil
- 2 Tbsp butter
- 4 cloves garlic, minced
- 1 (16-oz) pkg orzo
- ½ cup vegetarian white wine
- 1 (32-oz) carton vegetable broth
- 1 (5-oz) carton shredded Parmesan cheese
Instructions
- Preheat oven to 425°F. Toss together broccoli, onion, squash, potatoes, and oil on a large lightly greased rimmed baking sheet. Season lightly with salt and pepper.
- Bake 20 minutes or until vegetables are browned and tender.
- Meanwhile, melt butter in a large Dutch oven over medium heat. Add garlic; cook 30 seconds. Stir in orzo; cook, stirring occasionally, 2 minutes.
- Gradually add wine; cook, stirring, until liquid is evaporated. Add broth; bring to a boil, reduce heat, and simmer, stirring often, until orzo is tender. Stir in cheese. Season with salt and pepper to taste.
- Divide orzo among 6 shallow bowls. Top with roasted vegetables.
Side Dish Ingredients
- 1 (8-oz) can refrigerated crescent roll dough
- ¼ cup pesto
Side Dish Instructions
- Preheat oven to 375°F. Unroll crescent dough, and separate into 2 rectangles.
- Spread pesto over dough. Starting with long side, tightly roll-up each rectangle. Cut each into 6 rolls.
- Place on a baking sheet. Bake 15 minutes or until browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
535
|
175
|
710
|
| Fat (g) | 17 | 11 | 28 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 21 | 3 | 24 |
| Carb (g) | 74 | 17 | 91 |
| Fiber (g) | 6 | 0 | 6 |
| Sodium (mg) | 910 | 382 | 1292 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
