Risotto-Style Orzo with Spring Vegetables

Risotto-Style Orzo with Spring Vegetables

Rated:
Recipe Rating: 3.71284
Serves 4 to 6
Try this quick and easy risotto-style dish made with orzo pasta. No constant stirring necessary!
Ingredients: 
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 small yellow onion, finely chopped
  • 1 cup sliced mushrooms
  • 1 1/2 cup uncooked orzo pasta
  • 2 medium carrots, sliced
  • 1/2 cup fresh or frozen peas
  • 4 cups chicken or vegetable broth
  • 1 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
You must be signed in to use shopping lists. Sign in or create account
Cancel
Method: 
Melt butter in a large heavy saucepan over medium heat. Add onion and mushrooms and cook until tender but not browned, about 5 minutes. Add orzo and stir to coat. Add carrots, peas and broth. Bring to boil and cook until orzo is tender, about 5 minutes. Remove from heat, stir in Parmesan and cover. Let rest 5 to 8 minutes. Sprinkle with parsley and season with salt and pepper.
Nutritional Info: 
Per Serving: 440 calories (140 from fat), 15g total fat, 9g saturated fat, 40mg cholesterol, 1050mg sodium, 59g carbohydrates, (4 g dietary fiber, 6g sugar), 18g protein.