Quick and Easy Spring Vegetable Orzo

Submitted by SusieQusie

"A risotto-style dish made with orzo pasta. No constant stirring necessary!"

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 4 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 cup sliced mushrooms
• 1 1⁄2 cups orzo pasta
• 1 cup sliced baby carrots
• 1⁄2 cup green peas
• 32 ounces chicken broth or 32 ounces vegetable broth
• 1 cup grated parmesan cheese (plus more for table)
• chopped parsley
• salt
• fresh ground black pepper

directions

1. Melt butter in a large heavy saucepan.
2. Sauté onions and mushrooms until tender but not browned.
3. Add orzo and stir to coat.
4. Add carrots, peas and broth. Bring to boil and cook until orzo is tender, about 5 minutes.
5. Remove from heat, stir in Parmesan and cover.
6. Let rest 5-8 minutes. Sprinkle with parsley and season with salt and pepper.

Reviews

[ratherbeswimmin]

Fam and I loved this. Had a creamy, risotto-like texture. Made no changes, perfect as is. Thanks for sharing.

 

[Mustang Sally 54269]

Enjoyed the flavours, thanks for sharing.

 

[babygirl65]

Made this for dinner tonight and it was awesome. But next time, I think I will use low sodium broth...a little too salty for me. I will try different veggies, maybe like spinach and broccoli....

 

[Boomette]

I did a few changes. I wanted to reduce the fat so I did it in the microwave with 2 tablespoon of extra virgin olive oil. I cooked the onion and mushroom in the oil for about 7 minutes. Then I added the orzo, regular carrots sliced, frozen peas, fat-free sodium-free chicken broth and cooked at power 7 almost 15-20 minutes. I know it was longer but the cooking was perfect. Thanks Susie. Made for Alphabet chef game.

 

[somebodys_sweet_pea]

YUMMY! I made this last night for dinner, and as I sat here on my lunch break eating leftovers, I knew I needed to review this! This is SO yummy and different for me since I've never really cooked w/orzo. At first you think there's too much liquid, but it all works out into a nice thick mess of goodness! I used low sodium broth and the kind of parmesan that is powdery not shredded. Turned out well - I think this dish is very versitile and could be used w/almost any veggies. I think the better the cheese and broth you use, the better the flavor. The low sodium broth left this SLIGHTLY bland, but next time it will be spot on! We had this with a side of fish, but this could easily be a vegetarian meal IMO. THANKS this is a keeper!