Garden Orzo Risotto Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 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
Directions 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. Originally published as Garden Orzo Risotto in Simple & Delicious August/September 2012, p41 Nutritional Facts 2/3 cup equals 202 calories, 7 g fat (2 g saturated fat), 7 mg cholesterol, 429 mg sodium, 27 g carbohydrate, 6 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat. Print Add to Recipe Box Email a Friend
