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
|
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
|
Add the parmesan cheese and stir to combine.
My Calorie Intake
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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 broth to develop a nutty, deeper flavor that elevates the entire dish.
- Cook Vegetables Strategically ⏱️Add carrots first (they take longer), then broccoli halfway through cooking so everything finishes tender at the same time without mushiness.
- Reserve Starchy Pasta Water 💧Save 1/2 cup of the cooking liquid before draining to adjust creaminess and help the cheese sauce emulsify smoothly without becoming gluey.
- Finish Cold Cheese Off Heat 🧀Remove the pot from heat before stirring in parmesan cheese to prevent it from clumping or becoming grainy—the residual heat will melt it perfectly.
- Caramelize Your Shallots 🧅Take an extra 3-4 minutes to cook minced shallots until golden and soft before adding garlic to build a rich, sweet aromatic base for the dish.
Recipe Facts
Diet at a Glance
Low Sugar
Low-Cholesterol
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.
Glycemic Analysis
Glycemic Index
Glycemic Load
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