Orzo and Broccoli Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 (14 oz) can reduced sodium vegetable broth1 cup Water1 t. olive oil1/4 c. Coarsely shredded carrot2 large garlic cloves (i actually use about 3 or 4. do to taste)1 c Orzo1/2 (10-oz) package frozen chopped broccoli, thawed and Patted dry3 T. fat free half-and-half3 T. freshly grated Parmesan Cheese
1. Bring the broth and water to a boil in a small saucepan. Reduce the heat and keep at a simmer.
2. Heat the oil in a medium saucepan over medium heat. Add the carrot and garlic; cook, stirring frequently, until the carrot is bright orange and garlic is fragrant, about 1 minute. Add the orzo and cook, stirring, until it is lightly toasted, about 2 minutes.
3. Reduce the heat to medium-low. Add 1/2 cup of the broth mixture, 1/2 cup at a time, stirring until it is absorbed before adding more. Cooked until the pasta just slightly firm, adding the broccoli when you add the last addition of the broth.
4. Stir in the half-and-half; heat 1 minute. Stir in the cheese. Spoon into shallow bowls and serve at once.
Number of Servings: 2
Recipe submitted by SparkPeople user JENNIAUN.
2. Heat the oil in a medium saucepan over medium heat. Add the carrot and garlic; cook, stirring frequently, until the carrot is bright orange and garlic is fragrant, about 1 minute. Add the orzo and cook, stirring, until it is lightly toasted, about 2 minutes.
3. Reduce the heat to medium-low. Add 1/2 cup of the broth mixture, 1/2 cup at a time, stirring until it is absorbed before adding more. Cooked until the pasta just slightly firm, adding the broccoli when you add the last addition of the broth.
4. Stir in the half-and-half; heat 1 minute. Stir in the cheese. Spoon into shallow bowls and serve at once.
Number of Servings: 2
Recipe submitted by SparkPeople user JENNIAUN.
Nutritional Info Amount Per Serving
- Calories: 456.3
- Total Fat: 8.1 g
- Cholesterol: 11.0 mg
- Sodium: 819.8 mg
- Total Carbs: 74.2 g
- Dietary Fiber: 6.6 g
- Protein: 19.0 g
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