From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Carrot, Broccoli and Cheese Orzo
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Instructions
1
|
Place shallot and garlic in food processor and pulse to chop.
2
|
Add baby carrots and broccoli florets to the food processor and pulse, scraping down the sides half way until finely chopped.
3
|
In a large stock pot, heat 2 tablespoons of butter or olive oil and sauté the chopped vegetables, raw orzo and salt for 4 minutes stirring continuously.
4
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Add the salt, water and broth to the pot and cook over medium heat for 10 minutes uncovered, or until the liquid starts to evaporate and the mixture thickens.
5
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Add the parmesan cheese and stir to combine.
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Tips & Tricks (5)
- Toast Your Orzo First 🔥Lightly toast the dry orzo in butter or oil for 2-3 minutes before adding liquid to enhance its nutty flavor and prevent mushiness during cooking.
- Cut Vegetables Uniformly 🥕Cut broccoli florets and carrots into similar-sized pieces so they cook evenly and finish at the same time, ensuring perfect texture throughout the dish.
- Reserve Pasta Water for Creaminess 💧Save 1/2 cup of the starchy cooking liquid before draining to stir back in at the end—it creates a silky, cohesive sauce without excess cream.
- Add Cheese Off Heat 🧀Remove the pot from heat before stirring in Parmesan cheese to prevent it from clumping or becoming grainy, ensuring a smooth, creamy finish.
- Blanch Vegetables for Vibrant Color 🎨Pre-blanch broccoli for 2 minutes in salted boiling water before adding to the orzo—this sets the bright green color and gives you control over doneness.
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Recipe Facts
Diet at a Glance
Low-Cholesterol
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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