Garden Orzo Risotto Recipe

By charlotteh371

Yield: 6 Servings

Ingredients

• 1 small zucchini, chopped
• 1 shallot, chopped
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 cup uncooked whole wheat orzo pasta
• 2 cups vegetable broth
• 1 cup 2% milk
• 1 package (6 ounces) fresh baby spinach
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• 2 medium tomatoes, seeded and chopped
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• 1/4 cup minced fresh basil
• 1/3 cup grated Parmesan cheese
• Salt and pepper to taste

Preparation

Step 1

•In a large saucepan, saute zucchini and shallot in oil until almost tender. Add garlic; cook 1 minute longer. Add the orzo, broth and milk. Bring to a boil. Reduce heat to medium-low; cook and stir for 10-15 minutes or until liquid is almost absorbed.
•Stir in the spinach, tomatoes and basil; cook and stir until spinach is wilted. Remove from the heat; stir in the cheese, salt and pepper. Yield: 6 servings.