Garden Orzo Risotto

Name: Garden Orzo Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
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

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

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 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.

Nutrition Facts

2/3 cup: 202 calories, 7g fat (2g saturated fat), 7mg cholesterol, 429mg sodium, 27g carbohydrate (5g sugars, 6g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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

Reviews

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Average Rating:

sstetzel

Jul 25, 2016

cooker69 Orzo is a pasta, you can find it with other pasta shapes in your local market. Risotto is typically an Italian rice dish made from Arborio rice, this recipe is an easy shortcut to a creamy side dish.When you cook with Arborio rice, it's a slower process. The rice is super starchy and you have to let it absorb liquid in stages to keep it from becoming a big clump.Hope that helps!
cooker69

Jul 24, 2016

so sorry this is not a review, but TOH does not have a question section . What is the differance between arborio rice ,orzo,and risotto?
dollydimples

Jul 14, 2015

Yum! Very good! I doubled the recipe and used chicken broth instead of vegetable. Creamy and full of flavor. I will definitely make this again!
xlsalbums

Oct 13, 2013

I will make this recipe again! Easy to make and tastes great!
valanddansmith

Oct 7, 2013

This was a nice side dish... Very colorful and eye appealing. Also easy to throw together.
Callie22

Jul 4, 2013

This was great. No leftovers!
cookjules

May 11, 2013

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!
GranMarion

Jul 12, 2012

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.
kimberlywolter

Jul 12, 2012

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