Best 3 Very Green Orzotto Recipes
Indulge in the vibrant flavors of spring with our collection of delectable orzotto recipes. Embark on a culinary journey as we present a symphony of dishes that showcase the beauty of fresh, seasonal vegetables. From the vibrant green of peas and asparagus to the earthy sweetness of artichokes and mushrooms, each ingredient brings a unique layer of flavor to these creamy and comforting orzotto dishes. Discover the simplicity of our classic Orzotto with Peas recipe, where tender orzo pasta is enveloped in a luscious pea puree, creating a vibrant green masterpiece. Experience the hearty goodness of our Artichoke and Mushroom Orzotto, where succulent artichokes and earthy mushrooms mingle in a creamy sauce, offering a symphony of flavors and textures. For a taste of the sea, dive into our Seafood Orzotto, where plump shrimp, mussels, and calamari dance in a flavorful broth, infused with the essence of the ocean. And for a vegetarian delight, our Asparagus and Goat Cheese Orzotto presents a harmonious blend of fresh asparagus, tangy goat cheese, and creamy orzo, creating a dish that is both elegant and satisfying.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED VEGETABLE ORZO
This is a recipe I made up with all of the wonderful summer vegetables in season. Serve it with chicken or all on its own!
Provided by Michelle
Categories Side Dish Vegetables Squash Zucchini
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
- Roast vegetables until tender, 20 to 25 minutes.
- Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.
Nutrition Facts : Calories 621 calories, Carbohydrate 104.5 g, Cholesterol 2.9 mg, Fat 11.4 g, Fiber 10.5 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 1041.6 mg, Sugar 9.8 g
ROASTED VEGGIE ORZO
"My sister inspired this recipe. I added a few more spices, but the concept is hers. It's easy to vary, is a great way to add veggies to your diet and the olive oil is heart healthy."Jackie Termont - Richmond, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place vegetables in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. Bake at 400° until tender, 20-25 minutes, stirring occasionally., Meanwhile, cook orzo according to package directions. Drain; transfer to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese.
Nutrition Facts : Calories 164 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 188mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
ORZOTTO WITH PANCETTA & PEAS
Substitute rice for orzo pasta to make this risotto-style 'orzotto', packed with pancetta and peas. It makes a lovely and quick midweek meal for the family
Provided by Dani Mosley
Categories Dinner, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
- Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
- After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.
Nutrition Facts : Calories 518 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 2 milligram of sodium
Tips:
- Use fresh, seasonal vegetables. This will give your orzotto the best flavor and texture.
- Don't overcook the orzo. It should be cooked al dente, with a slight bite to it.
- Add the vegetables at the end of cooking. This will prevent them from becoming overcooked and mushy.
- Use a good quality broth. This will make a big difference in the flavor of your orzotto.
- Don't be afraid to experiment. There are many different ways to make orzotto, so feel free to add your own favorite ingredients.
Conclusion:
Orzotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's easy to make and can be customized to your own liking. So next time you're looking for a new and exciting meal, give orzotto a try!
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