Garden Orzo Risotto

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Garden Orzo Risotto

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 percent milk
  • 1 package (6 ounces) fresh baby spinach
  • 2 medium tomatoes, seeded and chopped
  • ¼ cup minced fresh basil
  • ⅓ cup grated Parmesan cheese
  • Salt and pepper to taste

Directions

  1. In a large saucepan, sauté 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.

  2. Stir in the spinach, tomatoes and basil; cook and stir until spinach is wilted. Remove from heat; stir in the cheese, salt and pepper.

Recipe courtesy of

Taste of Home

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