Garden Orzo Risotto
photo by WKernan
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
4 3/4 cups
- Serves:
- 4
ingredients
- 1 small zucchini, chopped
- 1 shallot, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup milk
- 6 ounces spinach
- 2 tomatoes, chopped
- 1⁄4 cup basil
- 1⁄3 cup parmesan cheese
- 1⁄4 teaspoon salt and pepper
directions
- In a large saucepan over medium-high heat, saute zucchini and shallot in oil until almost tender. Add garlic; cook 1 minute longer. Add the orzo, broth and milk. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook and stir for 10-15 minutes or until liquid is almost absorbed.
- Stir in the spinach, tomatoes and basil; cook and stir until spinach is wilted. Remove from the heat; stir in the cheese, salt and pepper. Yield: 6 servings.
- 2/3 cup: 202 calories, 7g fat (2g saturated fat), 7mg cholesterol, 429mg sodium, 27g carbohydrate (5g sugars, 6g fiber), 8g protein.
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RECIPE SUBMITTED BY
WKernan
Mt Zion, Illinois
Sales Manger
Like to cook healthy foods with fresh ingredients.