Recipes and Cooking Carrot Orzotto 4.8 (29) 2 Reviews Fast-cookoing orzo and a savory carrot juice blend give you the creamy goodness of risotto in a fraction of the time. By Hali Bey Ramdene Hali Bey Ramdene Instagram Website Hali Bey Ramdene has devoted her career to focusing on food and wellness. She graduated from University at Albany, SUNY where she obtained her Bachelor's Degree in Art History and Biology. Hali decided to continue her education and expand her knowledge in science where she graduated with a Master of Liberal Arts degree in Gastronomy from Boston University in 2012.As Hali continues to expand her career journey, with over 12 years of experience, she recently started her own company StudioHaliBey where she has focused her expertise on food and wellness, contributing to Bon Appétit, how2heros, Apartment Therapy Media, Clean Plates Omnimedia, Food52, and Better Homes & Gardens.Hali attended the University at Albany, SUNY in Albany, New York where she obtained her Bachelor's degree in Art History and Biology. After graduating from the University at Albany, SUNY she furthered her education at Boston University and got her Master of Liberal Arts Degree in Gastronomy. Learn about BHG's Editorial Process Published on February 10, 2015 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 30 mins Servings: 6 Yield: 4 cups Jump to Nutrition Facts Ingredients 2 cup carrot juice 1 14.5 ounce can chicken broth (1 3/4 cups) 2 tablespoon butter 1 tablespoon olive oil 10 ounce dried orzo pasta (1 1/2 cups) 1 cup purchased shredded carrots ½ cup water ¼ teaspoon salt ½ lemon, zested and juiced (1 teaspoon zest and 1 1/2 tablespoons juice) ½ cup crumbled feta cheese Mint leaves Cracked black pepper Directions 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. Rate it Print Nutrition Facts (per serving) 302 Calories 10g Fat 45g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 302 % Daily Value * Total Fat 10g 13% Saturated Fat 5g 25% Cholesterol 23mg 8% Sodium 555mg 24% Total Carbohydrate 45g 16% Total Sugars 6g Protein 9g Vitamin C 8.7mg 44% Calcium 96mg 7% Iron 2.2mg 12% Potassium 371mg 8% Folate, total 121.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.