Carrot Orzo “Risotto”
This recipe for my Easter Menu was inspired by the Lemon Barley Pilaf from Epicurious Lemon Barley Pilaf
Given that orzo is a pasta, I think it will be more enticing to little ones with selective palates that will celebrate Easter with us.
If whole-wheat orzo is not easily available, this can be made with regular orzo. The key to this dish is not overcook the carrots, or the orzo, otherwise it all becomes mush.
I serve it with a tiny dish of red pepper flakes and a little bowl of shredded Parmesan cheese alongside for people for “customization”
– As is: For vegan guests and those with dairy sensitivity
– Added red pepper: For adults who want to spice it up, my personal choice—I love the sweet (carrot).
– You can also add: Parmesan cheese for extra dressing up
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup carrot finely diced
- 1 cup onion finely diced
- 1 teaspoon cumin
- 10 ounces orzo about 1 1/2 cup
- 2 Tbsp. Lemon juice
- 2 cups carrot juice
- 2 cups vegetable broth
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper coarsely ground
- red pepper flakes optional
- shredded Parmesan optional
- In a medium saucepan over medium heat melt butter with olive oil.
- Add onion and cook 2 -3 minutes until begins to turn translucent.
- Add carrot and cumin; cook another 2 -3 minutes stirring.
- Mix in orzo and cook another 2 -3 minutes.
- Add carrot juice and broth, bring to a boil. Immediately turn heat until liquid just simmers and cover. Cook 8 -10 minutes. Orzo should be al dente, cooked but firm. Immediately remove from heat.
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