Carrot Orzotto

By KeyIngredient

Ingredients

• 2 cups carrot juice
• 1 14 1/2 ounce can chicken broth (1 3/4 cups)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 10 ounces dried orzo pasta (1 1/2 cups)
• 1 cup purchased shredded carrots
• 1/2 cup water
• 1/4 teaspoon salt
• 1/2 lemon, zested and juiced (1 teaspoon zest and 1 1/2 tablespoons juice)
• 1/2 cup crumbled feta cheese
• Mint leaves
• Cracked black pepper

Details

Servings 6

Preparation

Step 1

In a medium saucepan heat carrot juice and chicken broth over medium-low heat; cover to keep warm.

Meanwhile, in a large skillet heat butter and oil over medium heat until melted. Add orzo; cook and stir 3 to 5 minutes or until orzo is golden brown. Stir in carrots.

Add about 1 cup of the hot broth mixture to the orzo. Stir until absorbed. Continue adding broth mixture, 1 cup at a time, stirring until just absorbed.

Cook until orzo is tender. Remove from heat. Slowly stir in up to 1/2 cup water until creamy.

Stir in salt, lemon zest, and lemon juice. Top with feta, mint, and pepper. Serve immediately.

Nutrition Facts (Carrot Orzotto)
Per serving: 302 kcal cal., 10 g fat (5 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 23 mg chol., 555 mg sodium, 45 g carb., 3 g fiber, 6 g sugar, 9 g pro.