Carrot Orzotto
It’s October and here in the South Bay that means cool breezes and chilly temperatures. I’ve even started wearing long pants and pulled out the occasional sweater. When that happens, it’s time to start rethinking dinner options; and some of my favorites are hearty stews and rich pastas.
One of my favorite pasta dinners is risotto. It’s made with rice, but it’s still considered a pasta dish, though I’m not sure exactly why. It’s a favorite nonetheless, and one I make all the time. But every time I make it, it’s a little different. I’ve used vegetables, proteins even cheese. But no matter what I’ve mixed into the dreamy , creamy dish, one thing always stays the same: I always, always use Arborio rice.
Risotto is a classic Italian dish, and while I love the classics, I like to put a twist on them on occasion. This twist came courtesy of Better Homes & Gardens and sounded like a winner. It’s still a vegetable-based risotto, but instead of using rice and chicken stock, this recipe called for orzo and carrot juice. Even though the orzotto… isn’t that a great name for a dish? As I was saying, even though the orzotto uses orzo and vegetable juice, it still comes out thick and creamy and is really a nice alternative to the classic. And with the carrots, it makes it the perfect option for this cool October weather.
So, while I love the original and all the options that come with it, this version is a nice, healthy alternative. The fact that it’s absolutely delicious makes it a wonderful option during these cool winter months, and one that I intend to make again.
Ingredients
- 2 cups carrot juice
- 1 (14-1/2 ounce) can of vegetable stock
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1-1/2 cups orzo pasta
- 3 carrots, shredded
- 1/2 cup water
- 1 lemon, zested and juiced
- 1/2 cup feta cheese
- salt and pepper to taste
Instructions
- Heat the carrot juice and vegetable stock in a medium sauce pan over medium heat. Once warm, reduce heat to low and cover to keep warm.
- Heat butter and oil in a large skillet over medium heat.
- Once the butter is melted, add the onion and cook until tender, about 3 minutes. Add the orzo and stir until golden brown.
- Stir in the shredded carrots and 1 cup of the warmed broth mixture. Stir until absorbed. Continue adding broth mixture 1 cup at a time until almost absorbed and the orzo is tender.
- Remove from heat and slowly stir in the water until the mixture is nice and creamy.
- Stir in the lemon zest, lemon juice, salt and pepper.
- Spoon into bowls, top with crumbled feta and serve.
