Orzo and broccoli risotto
14 oz, reduced-sodium
¼ cup(s), coarsely shredded
2 medium clove(s), minced
Frozen broccoli spears
5 oz, thawed and patted dry
Grated Parmesan cheese
3 Tbsp, Freshly Grated
- Bring the broth and water to a boil in a small saucepan. Reduce the heat and keep at a simmer.
- 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.
- Reduce the heat to medium-low. Add 1/2 cup of the broth mixture and stir until it is absorbed. Continue to add the broth mixture, 1/2 cup at a time, stirring until it is absorbed before adding more. Cook until the pasta is just slightly firm, adding the broccoli when you add the last addition of broth.
- Stir in the half-and-half; heat 1 minute. Stir in the cheese. Spoon into shallow bowls and serve at once. Yields 1 1/2 cups per serving.