Orzo and Broccoli Risotto
- Total Time
- 0:18
- Prep
- 0:08
- Cook
- 0:10
- Serves
- 2
- Difficulty
- Easy
Our version takes only half the time of a classic risotto but has all the delicious flavor you’d expect.
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vegetable broth14 oz, reduced-sodium
-
water1 cup(s)
-
olive oil1 tsp
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uncooked carrot(s)¼ cup(s), coarsely shredded
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garlic clove(s)2 clove(s), medium, minced
-
uncooked orzo1 cup(s)
-
frozen broccoli spears5 oz, thawed and patted dry
-
fat-free half-and-half3 Tbsp
-
parmesan cheese3 Tbsp, grated, 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.