This creamy orzo dish is one of my favorites. Over the years I’ve made it with a variety of different vegetables and types of cheese to fit the season and the occasion. The method for cooking the orzo results in a smooth, risotto-esque texture, but unlike risotto it’s easy to make and doesn’t need constant stirring. A pat of Organic Valley butter and a generous dose of Parmesan cheese give it a rich flavor without requiring any additional cream and it’s packed full of veggies so it’s a meal you can feel good about eating.
As with any dish this style, you can add or subtract veggies to fit your tastes. I think some asparagus or cherry tomatoes would be a great addition.
- 2 tbl. unsalted Organic Valley butter
- 1/2 onion, diced
- 2 cups broccoli florets
- 1 cup thinly sliced carrots
- 1 green bell pepper, deseeded and diced
- 2 cloves garlic, minced
- 8 oz. orzo
- 3 cups vegetable broth
- 1 cup frozen peas
- 1 cup frozen corn
- 4 oz. fresh spinach
- 1/3 cup Organic Valley Parmesan cheese, plus additional cheese to garnish
- Melt the butter in a pot over medium heat. Add the onions and cook for 3-4 minutes then stir in the broccoli, carrots, and bell pepper and cook for an additional 2 minutes. Add the garlic and orzo, continue stirring for 1-2 minutes.
- Add the broth and cook until the orzo absorbs the liquid and is tender, about 15 minutes, stirring occasionally. Add the frozen peas, frozen corn, and and spinach. Stir until the spinach wilts then add the Parmesan cheese and stir to combine. Salt and pepper to taste. Serve with additional cheese if desired.
Serves: Approximately 4