Orzotto with broccoli and cheddar
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 793, total fat 40 G., saturated fats 21 G., proteins 43 G., carbohydrates 69 G., fiber 3 G., cholesterol 110 mg, sodium 1757 mg, sugar 8 G.
Calories 793, total fat 40 G., saturated fats 21 G., proteins 43 G., carbohydrates 69 G., fiber 3 G., cholesterol 110 mg, sodium 1757 mg, sugar 8 G.
Orzo pasta resembles rice in shape, so it can be cooked like risotto rice, gradually adding broth and plenty of cheese until you have a thick, creamy orzotto. Ree Drummond also adds broccoli and pimento peppers to her version of orzotto, filling the dish with vibrant vegetable chunks and giving it a fresh, delightful spring flavor.
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.
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 tablespoons salted butter
- Half an onion, finely diced
- 1 clove of garlic, grated
- 2 cups uncooked orzo pasta
- 6 cups hot vegetable or chicken broth
- 1 teaspoon dry mustard
- 0.5 tsp cayenne pepper
- 900 g broccoli florets, cut into small pieces (you can use frozen)
- 1 can (110 g) pimento pepper
- 1.5 cups grated cheddar
- 1 cup processed cheese
- Chopped fresh parsley for serving
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Recipes with similar ingredients: orzo pasta, broccoli cabbage, pimento pepper, ground cayenne pepper, mustard powder, cheddar cheese, processed cheese
Cooking the dish according to the recipe:
- Melt the butter in a saucepan over medium-high heat, then add the onion and garlic and cook until softened, 1 to 2 minutes.
- Add the orzo pasta and stir until thoroughly combined with the onion and garlic and coated with butter, about 1 minute. Add a third of the broth and stir gently, then bring to a simmer. Add dry mustard, cayenne pepper, and salt and pepper to taste and cook until the orzo has absorbed the liquid, 3–4 minutes, then add another third of the broth. Cook, stirring, until absorbed, another 3–4 minutes.
- Add the broccoli, then the remaining broth and pimento. Bring to a boil. Cook until the broccoli and orzo are almost tender, 8–10 minutes.
- Add the cheese, stirring, and cook until completely melted and smooth, another 1–2 minutes. Taste and add salt. Divide the orzotto among bowls and garnish with fresh parsley.
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