Carrot Orzotto

Fast-cookoing orzo and a savory carrot juice blend give you the creamy goodness of risotto in a fraction of the time.

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5.0 by 25 people

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  • Makes: 6 servings
  • Serving Size: 2/3 cup
  • Makes: 4 cups
  • Start to Finish: 30 mins

Carrot Orzotto

Directions

  1. In a medium saucepan heat carrot juice and chicken broth over medium-low heat; cover to keep warm. Meanwhile, in a large skillet heat butter and oil over medium heat until melted. Add orzo; cook and stir 3 to 5 minutes or until orzo is golden brown. Stir in carrots. Add about 1 cup of the hot broth mixture to the orzo. Stir until absorbed. Continue adding broth mixture, 1 cup at a time, stirring until just absorbed. Cook until orzo is tender. Remove from heat. Slowly stir in up to 1/2 cup water until creamy. Stir in salt, lemon zest, and lemon juice. Top with feta, mint, and pepper. Serve immediately.
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Nutrition Facts (Carrot Orzotto)

  • Per serving:
  • 302 kcal ,
  • 10 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 23 mg chol. ,
  • 555 mg sodium ,
  • 45 g carb. ,
  • 3 g fiber ,
  • 6 g sugar ,
  • 9 g pro.
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Reviews (2)

25 Ratings
986 Days Ago
just made this for a quick dinner...it was easy and exceptional. I just put the feta in with the lemon and water.
990 Days Ago
Wow! This was such a delicious dish. Perfect for spring or any occasion :)

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