Risotto-Style Orzo with Spring Vegetables

Serves 4 to 6

Time 20 min

Risotto-Style Orzo with Spring Vegetables

Serves 4 to 6

Time 20 min

Ingredients

4 tablespoons(1/2 stick) unsalted butter

1 smallyellow onion, finely chopped

1 cupsliced mushrooms

1 1/2 cupsuncooked orzo pasta

2 mediumcarrots, sliced

1/2 cupfresh or frozen peas

4 cupschicken or vegetable broth

1 cupgrated Parmesan cheese

1/4 cupchopped fresh parsley

1/4 teaspoonfine sea salt

1/4 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

Try this quick and easy risotto-style dish made with orzo pasta. No constant stirring necessary!

Ingredients

4 tablespoons(1/2 stick) unsalted butter

1 smallyellow onion, finely chopped

1 cupsliced mushrooms

1 1/2 cupsuncooked orzo pasta

2 mediumcarrots, sliced

1/2 cupfresh or frozen peas

4 cupschicken or vegetable broth

1 cupgrated Parmesan cheese

1/4 cupchopped fresh parsley

1/4 teaspoonfine sea salt

1/4 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

Method

Melt butter in a large heavy saucepan over medium heat.

Add onion and mushrooms and cook until tender but not browned, about 5 minutes.

Add orzo and stir to coat.

Add carrots, peas and broth.

Bring to boil and cook until orzo is tender, about 5 minutes.

Remove from heat, stir in Parmesan and cover.

Let rest 5 to 8 minutes.

Sprinkle with parsley and season with salt and pepper.

Nutritional Info

Serving Size

Calories

440

Total Fat

15g

Saturated Fat

Cholesterol

40mg

Sodium

1050mg

Total Carbohydrate

59g

Dietary Fiber

Total Sugars

Protein

18g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.