Risotto-Style Orzo with Spring Vegetables

Risotto-Style Orzo with Spring Vegetables

Serves 4 to 6

Try this quick and easy risotto-style dish made with orzo pasta. No constant stirring necessary!

  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 small yellow onion, finely chopped
  • 1 cup sliced mushrooms
  • 1 1/2 cups uncooked orzo pasta
  • 1 cup sliced carrots
  • 1/2 cup fresh or frozen peas
  • 4 cups chicken or vegetable broth
  • 1 cup grated Parmesan cheese
  • Chopped parsley
  • Salt and pepper to taste
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Melt butter in a large heavy saucepan. Add onions and mushrooms and cook until tender but not browned. 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 carbohydrate (4g dietary fiber, 6g sugar), 18g protein

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