Risotto-Style Orzo with Spring Vegetables
Serves 4 to 6
Time 20 min
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
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 (4g dietary fiber, 6g sugar), 18g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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