Very green orzotto

Votes: 3

Time: 35 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 284, total fat 9 G., saturated fats 3 G., proteins 14 G., carbohydrates 39 G., fiber 6 G., cholesterol 8 mg, sodium 392 mg, sugar 6 G.

Orzotto is a cross between risotto and Italian pasta, but much easier to prepare than traditional risotto. Ree Drummond's vibrant orzotto is filled with all sorts of green vegetables, including broccoli, peas, asparagus, zucchini, kale, green onions, and fresh herbs. It's very juicy, healthy, and vegetarian-friendly.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
4 green onions, thinly sliced
2 cloves garlic, crushed
1/4 tsp red pepper flakes
2 cups orzo pasta
0.5 tsp coarse salt
1/4 tsp freshly ground black pepper
6 cups warm, lightly salted vegetable broth
220 g thin asparagus, cut into 5 cm pieces.
Half a head of broccoli, cut into 5cm pieces.
2 medium zucchinis, peeled, quartered and cut into 5cm pieces.
140 g frozen green peas
0.5 cup kale, thinly sliced (trim off veins)
0.5 cup freshly grated Parmesan + extra for serving
Zest of 1 lemon
1/4 cup chopped fresh basil, plus extra for serving
1/4 cup chopped parsley, plus extra for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: green onions, garlic, red pepper flakes, orzo pasta, black pepper, bouillon, asparagus, broccoli cabbage, zucchini, peas, kale, Parmesan cheese, lemon zest, basil, parsley

Cooking the dish according to the recipe:

Heat oil in a saucepan over medium heat, then add green onions and sauté until soft, about a minute. Add garlic and chili flakes and sauté for 30 seconds.
Add the orzo, salt, and pepper to the pan and stir until the grains are coated with oil, 1–2 minutes. Add the warm broth and stir gently. Bring the broth to a boil, then simmer for 5 minutes.

Add the asparagus, broccoli, zucchini, and peas. Stir and cook for another 2 minutes. Add the kale, Parmesan, and lemon zest and stir well. Cook for another 2 minutes.
Add the herbs and toss. Serve in bowls, sprinkled with Parmesan and herbs.

Categories:

recipe / Dishes rich in fiber / Calorie content of prepared meals / Vegetarian dishes / Simple and quick recipes / Main courses / Side dishes / Pasta / Vegetables and mushrooms / Ree Drummond

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