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Orzo Risotto With Roasted Vegetables

Nutrition per serving    (USDA % daily values)
CAL
243
FAT
38%
CHOL
14%
SOD
29%

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Ingredients for 4 servings

1 large onion , cut into wedges

1/4 cup crumbled feta (optional)

8 ounces mushrooms , halved

28 ounces chicken broth

8 ounces whole wheat orzo (1 1/3 cups)

spices, assorted (such as cayenne pepper, cumin, oregano, basil, parsley, whatever flavors you like)

2 garlic cloves , minced

1 tablespoon rosemary , fresh and chopped

1/8 teaspoon pepper

1 tablespoon olive oil

1 lb butternut squash , peeled, seeded and cut into small cubes

1/4 cup walnuts , chopped and toasted

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