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Garden Orzo Risotto Recipe

Garden Orzo Risotto Recipe photo by Taste of Home

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No one will believe this rich, creamy dish was prepared in less than 30 minutes! I developed the recipe when my garden tomatoes, zucchini and basil were coming on strong. Using orzo instead of Arborio rice makes the risotto so much easier to prepare. —Cindy Beberman, Orland Park, Illinois

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Garden Orzo Risotto Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 small zucchini, chopped
1 shallot, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 cup uncooked whole wheat orzo pasta
2 cups vegetable broth
1 cup 2% milk
1 package (6 ounces) fresh baby spinach
2 medium tomatoes, seeded and chopped
1/4 cup minced fresh basil
1/3 cup grated Parmesan cheese
Salt and pepper to taste

Directions

In a large saucepan, 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. 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.

Nutritional Facts 2/3 cup equals 202 calories, 7 g fat (2 g saturated fat), 7 mg cholesterol, 429 mg sodium, 27 g carbohydrate, 6 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Garden Orzo Risotto in Simple & Delicious August/September 2012, p41

Shallot Substitutions

Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.

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Reviews for Garden Orzo Risotto

Garden Orzo Risotto

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Reviewed on May. 11, 2013 by cookjules

This was so amazing. My non-vegetarian family did not have any complaints about it and ate seconds and thirds. I can't wait to make it again. I would add 3 cups of vegetable broth next time, not 2, to make it creamier!

Reviewed on Jul. 12, 2012 by GranMarion

I used chicken broth instead of vegetable broth and I substituted whipped cream for the milk because I don't like tangling with boiled milk.

This recipe is perfect. I can't wait to try it with arborio rice in a crockpot.

Reviewed on Jul. 12, 2012 by kimberlywolter

I substituted chicken broth for the vegetable broth and it was excellent!