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Add orzo, broth, salt and pepper to a pot. Bring to a boil over medium heat and cook, stirring occasionally, until orzo is tender, approximately 10 minutes. If all the liquid is absorbed and the orzo is not tender, add a little more liquid. Stir in the lemon and butter and serve. At this point add additional water if you’d like the orzo to be a bit creamier.Orzo Risotto
Ingredients
Instructions
Vegetable Orzo Rizotto
Adapted from Ree Drummond
Ingredients
- 1 tablespoon olive oil
- 4 green onions sliced, green and white parts
- 2 cloves garlic, minced
- 1/4 teaspoon red chile flakes
- 2 cups orzo
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups low-sodium vegetable broth, warm (start with 4 cups and add as needed)
- 1/2 pound skinny asparagus, trimmed and cut into 2-inch pieces
- 1/2 bunch broccolini, trimmed and cut into 2-inch pieces
- 2 medium zucchini, trimmed, quartered and cut into 2-inch batons
- 5 ounces frozen green peas
- 1/2 cup julienned kale (ribs removed)
- 1/2 cup freshly grated Parmesan, plus more for garnish
- Zest of 1 lemon
- 1/4 cup chopped fresh basil, plus more for garnish
- 1/4 cup chopped flat leaf parsley, plus more for garnish
Instructions
- Heat the oil in a saucepan over medium heat until hot, then add the green onions and saute until softened, about a minute. Add the garlic and chile flakes and saute for 30 seconds.
- Add the orzo, salt and pepper to the pan and toss to coat the grains, a minute or two. Add the warmed broth and gently stir. Allow the broth to come to a simmer, then cook for 5 minutes.
- Add the asparagus, broccolini, zucchini and peas. Stir and cook for another 2 minutes. Add the kale, Parmesan and lemon zest and give it a good stir, then allow to cook for another 2 minutes.
- Add the herbs and stir to combine. Serve in bowls topped with Parmesan and additional herbs.
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