With a dish like this there is hope for me being a vegetarian someday! This was so yummy! I made some changes to the recipe mainly because asparagus was $5.99/lb, and I just could NOT bring myself to pay that. As much as I LOVE asparagus, I really felt this dish would still be great without it...definitely more cost effective for sure!
I served this with Roasted Chicken Breasts and it made for a great pairing! Honestly, I think this would go nicely with just about anything or even on its own! Here is how I made this dish:
Preheat oven to 450 degrees
Place the zucchini, squash, onion, and mushrooms on a foil lined baking sheet; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Sprinkle with salt and pepper.
Roast vegetables until tender, 20 to 25 minutes
Meanwhile, melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
Mix the water, chicken base, and wine and slowly add to the orzo; bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
Mix in roasted vegetables and Parmesan cheese. Season with salt and pepper to taste and serve warm.
Be sure you taste this before adding salt. The Parmesan cheese will add salt and the veges have already been salted, so give it a taste to make sure you need to add more.
I really liked the Sake added to this dish - it really gave it a nice flavor, however, you can change up the liquid to suit your tastes. As long as you add 1 3/4 cups liquid in the end it can be the liquid of your choosing. If you don't think the wine is going to be to your liking try reducing it to 1/4 cup and add 1 1/2 cups water (with the chicken base). If you prefer to use chicken stock instead of water and base - that is fine too. You can even try a vegetable base with water or vegetable stock. Make it your own and enjoy!