roasted cauliflower. carrots. orzo pasta. parmesan cheese. fresh herbs (vegetarian)

Preheat the oven to 425°F (220°C). Toss the cauliflower and carrots in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until golden and tender.

Roast the Cauliflower and Carrots

In a saucepan, heat the vegetable broth over medium heat. Keep it warm throughout the cooking process.

Prepare the Broth

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Sauté the Garlic

Add the orzo pasta to the skillet and stir for 1-2 minutes. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Allow the orzo to absorb the broth before adding more. This process should take about 10-12 minutes until the orzo is al dente.

Cook the Orzo

Once the orzo is cooked, stir in the roasted cauliflower and carrots, Parmesan cheese, and fresh herbs. Adjust seasoning with salt and pepper to taste. Serve warm.

orzo risotto

Recipe information

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