Versatile Risotto-Style Orzo
- 4 tablespoons (1/2 stick) unsalted butter (I’ve gotten away with a tablespoon or two less)
- 1 1/2 cups uncooked whole wheat orzo pasta
- 3 1/2 cups or 2 (14 ounce) cans of vegetable broth
- 3/4 cup grated Parmesan cheese (feel free to use more or less cheese or a different type of cheese)
- Vegetables! For the butternut squash risotto, I chopped up half a white onion, a shallot and a medium sized, roasted butternut squash.
- Salt, pepper and spices to taste
- This recipe is vegetarian
- Produce
- Vegetables (1)
- Canned Goods
- Vegetable broth (3 1/2 cups)
- Cooking & Baking
- Salt (1)
- Pasta & Grains
- Orzo pasta, whole wheat (1 1/2 cups)
- Dairy
- Butter, unsalted (4 tablespoons)
- Parmesan cheese, grated (3/4 cup)
Preparation
Read recipe preparation on cookieandkate.com
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Published November 29, 2010 (2 years ago).
1 person saved this recipe.
