GARDEN ORZO RISOTTO

Garden Orzo Risotto image

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. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 small zucchini, chopped
1 shallot, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 cup uncooked whole wheat orzo pasta
2 cups vegetable broth
1 cup 2% milk
1 package (6 ounces) fresh baby spinach
2 medium tomatoes, seeded and chopped
1/4 cup minced fresh basil
1/3 cup grated Parmesan cheese
Salt and pepper to taste

Steps:

In a large saucepan over medium-high heat, 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 over medium-high heat. 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.

Nutrition Facts : Calories 202 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 429mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges