About this recipe: This is a fantastic dish to make during the summer. Roasted courgette, asparagus, onion and portabello mushrooms are tossed with orzo pasta and Parmesan. Serve as a starter or a main course.
If yellow summer squash is unavailable, substitute in courgette instead.
I made this vegan by leaving out the parmesan, and substituting the chicken stock with vegetable stock. It's a really delicious meal with a fresh summery taste (even though I made it in autumn with butternut squash) and I would definitely make it again :-) - 10 Nov 2012
Really good. I did modify the cooking method though. I sauted 2 cups of dry orzo in a little butter then added 2 1/2 cups water and 1/2 cup white wine. I totally forgot to add the chicken bouillon. I brought it to a boil then reduced it to a simmer and cooked for about 8 - 10 minutes until the orzo was done. This way, all the liquid was absorbed and I didn't need to drain it. I was hoping to get more of the wine flavor this way. Then I stirred in more like 1/2 cup of parmesan and then added the roasted veggies. - 27 Apr 2009 (Review from Allrecipes US | Canada)
This is good. It's a little bland, so plan on being liberal with salt and pepper - and adding more cheese. The amount of water for the pasta isn't specified, but would be helpful since there are measured ingredients flavoring it. I added roasted red peppers because they seemed to belong in this. We enjoyed it, thanks! - 18 Aug 2008 (Review from Allrecipes US | Canada)