Dinner

Orzo and Broccoli Risotto is for Dinner.

Orzo and Broccoli Risotto takes 15 minutes to prepare.

Orzo and Broccoli Risotto takes 20 minutes to cook.

Orzo and Broccoli Risotto makes 2 servings.

The ingredients for Orzo and Broccoli Risotto are:

1 (14 oz) can reduced sodium vegetable broth
1 cup Water
1 t. olive oil
1/4 c. Coarsely shredded carrot
2 large garlic cloves (i actually use about 3 or 4. do to taste)
1 c Orzo
1/2 (10-oz) package frozen chopped broccoli, thawed and Patted dry
3 T. fat free half-and-half
3 T. freshly grated Parmesan Cheese

Here is how you make Orzo and Broccoli Risotto:

1. Bring the broth and water to a boil in a small saucepan. Reduce the heat and keep at a simmer.2. Heat the oil in a medium saucepan over medium heat. Add the carrot and garlic; cook, stirring frequently, until the carrot is bright orange and garlic is fragrant, about 1 minute. Add the orzo and cook, stirring, until it is lightly toasted, about 2 minutes.3. Reduce the heat to medium-low. Add 1/2 cup of the broth mixture, 1/2 cup at a time, stirring until it is absorbed before adding more. Cooked until the pasta just slightly firm, adding the broccoli when you add the last addition of the broth.4. Stir in the half-and-half; heat 1 minute. Stir in the cheese. Spoon into shallow bowls and serve at once. Number of Servings: 2Recipe submitted by SparkPeople user JENNIAUN.

The nutritional information for Orzo and Broccoli Risotto is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 456.3

• Total Fat: 8.1 g
• Cholesterol: 11.0 mg
• Sodium: 819.8 mg
• Total Carbs: 74.2 g
• Dietary Fiber: 6.6 g
• Protein: 19.0 g

Orzo and Broccoli Risotto is Italian cuisine.

The dietary needs meet for Orzo and Broccoli Risotto is Vegetarian