I’ve been making variations of this orzo dish for years and I can never get enough. It is a low maintenance meal that doesn’t need much effort beyond chopping vegetables and shredding Parmesan cheese, but the flavor and texture will remind you of a risotto that would have required multiple pots and lots of stirring.
The orzo is cooked in vegetable broth which gives it a nice light flavor. The Parmesan cheese will melt as you stir it in so you’ll end up with a creamy pasta that is the perfect vessel for any vegetables you have on hand. I loaded this up with a combination of all of my favorite veggies from my farmers market haul including carrots, broccoli, corn, bell peppers and spinach. Feel free to add or subtract vegetables based on what you and your family enjoy.
Add a splash of vegetable broth to the leftovers before you heat them up to help retain the creamy texture.
Head over to Organic Valley’s blog Rootstock for the recipe!