Carrot Orzotto


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

Carrot Orzotto
Photo: Andy Lyons
Total Time:
30 mins
4 cups


  • 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


  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.

Nutrition Facts (per serving)

302 Calories
10g Fat
45g Carbs
9g Protein
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.

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