Garden Orzo Risotto Recipe
No one will believe this rich, creamy dish was prepared in less than 30 minutes! I developed the recipe when my garden tomatoes, zucchini and basil were coming on strong. Using orzo instead of Arborio rice makes the risotto so much easier to prepare.
No one will believe this rich, creamy dish was prepared in less than 30 minutes! I developed the recipe when my garden tomatoes, zucchini and basil were coming on strong. Using orzo instead of Arborio rice makes the risotto so much easier to prepare.
- salt and pepper to taste
- 2 garlic cloves minced
- 2 tablespoons olive oil
- 1/3 cup grated parmesan cheese
- 1 shallot, chopped
- 1 cup 2% milk
- 2 cups vegetable broth
- 1 small zucchini chopped
- 1 cup uncooked whole wheat orzo pasta
- 1 package (6 ounces) fresh baby spinach
- 2 medium tomatoes seeded and chopped
- 1/4 cup minced fresh basil
- Carbohydrate 3.15436111129439 g
- Cholesterol 2.44444444755914 mg
- Fat 1.97142889039352 g
- Fiber 0.265600004180326 g
- Protein 1.42555000140831 g
- Saturated Fat 0.644814334012917 g
- Serving Size 1 1 serving (142g)
- Sodium 423.582151095854 mg
- Sugar 2.88876110711406 g
- Trans Fat 0.0934703334105491 g
- Calories 35 calories
Step-by-step
- 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.
Will the starch from whole wheat orzo scorch the bottom of a standard stainless steel saucepan before the liquid absorbs? Preventing that requires maintaining a steady medium-low simmer rather than high heat, alongside constant scraping with a flat-edged wooden spoon across the pan base.
Managing the Starch and Liquid Ratio
Unlike traditional Arborio rice, which demands continuous ladlefuls of warm broth, pasta releases surface starch rapidly into a single volume of liquid. Pouring the one cup of 2% milk and two cups of vegetable broth into the pan all at once creates a dynamic where the orzo hydrates evenly. Stir frequently during the 10 to 15 minute cooking window so the starches suspend in the simmering liquid rather than settling and burning.Controlling Vegetable Moisture
Adding delicate produce like zucchini, tomatoes, and spinach requires strict timing to prevent a watery sauce. Saute the chopped zucchini and shallot in olive oil until nearly tender before introducing the garlic for precisely 60 seconds. Fold the seeded tomatoes and fresh baby spinach in at the very end of cooking, utilizing the residual heat of the pan to wilt the greens without overcooking the fruit.Dietary Adjustments
Substitutions alter the final emulsion properties significantly. Whole milk can replace 2% milk without changing the reduction time, while hard aged cheeses can substitute for Parmesan if grated finely to melt uniformly off the heat source.
