Orzo and broccoli risotto
13
Points®
Total time: 18 min • Prep: 8 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Creamy in texture and rich in flavor, this risotto uses hearty orzo instead of arborio rice. Our version takes only half the time of a classic risotto but has all the delicious flavor you’d expect; it takes less than 20 minutes to make. It's also lighter by using fat-free broth and half-and-half instead of cream. You'll love the addition of carrots, broccoli, and some freshly grated Parmesan for this weeknight-friendly recipe.
Ingredients
Vegetable broth
14 oz
Water
1 cup(s)
Olive oil
1 tsp
Carrots
0.25 cup(s)
Garlic
2 medium clove(s)
Uncooked orzo
1 cup(s)
Frozen broccoli spears
5 oz
Fat free half and half
3 Tbsp
Grated Parmesan cheese
3 Tbsp
Instructions
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 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.
4
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.
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