Zucchini Orzo Risotto With Feta Recipes

ORZO WITH ZUCCHINI

Steps:

• Bring a medium saucepan of salted water to a boil. Stir in the orzo and cook according to package directions for al dente; drain.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion whites and zucchini; cook, stirring occasionally, until the zucchini is tender, about 5 minutes. Stir in the orzo, scallion greens, parsley, mint and 1 cup water. Simmer, uncovered, until the mixture thickens slightly, about 3 minutes. Season with salt and pepper. Top with the feta.

SPRING ORZO RISOTTO

Steps:

• Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
• Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper. Cook and stir for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.
• Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.
• Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.

30 BEST WAYS TO COOK ORZO

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an orzo dish in 30 minutes or less!

ZUCCHINI ORZO "RISOTTO" WITH FETA

Steps:

• Heat broth in a small pot. In a separate saucepan, heat olive oil over medium-high heat. When hot, add garlic. Stir until the garlic begins to turns golden brown, then add zucchini and onions. Saute until the onions soften and the zucchini starts to get a nice brown color.
• Add orzo and stir until well coated. Season with salt and pepper (unless serving to very little ones, in which case, wait until the end). Add hot stock to orzo all at once.
• Cover and reduce to a simmer, stirring occasionally. After about 10 minutes, remove lid and continue to cook until orzo is done. Liquid will continue to absorb even after you turn off the heat, so make sure it's still a little saucy.
• Once the orzo is off the heat, but while it is still hot, stir in the feta cheese and, for older kid and adult portions, juice of 1/2 - 1 lemon and salt and pepper to taste.
• Note: This dish is also great garnished with fresh, organic tarragon, dill, or oregano.

GARDEN ORZO RISOTTO

Steps:

• In a large saucepan over medium-high heat, saute zucchini and shallot in oil until almost tender. Add garlic; cook 1 minute longer. Add the orzo, broth and milk. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook and stir for 10-15 minutes or until liquid is almost absorbed., Stir in the spinach, tomatoes and basil; cook and stir until spinach is wilted. Remove from the heat; stir in the cheese, salt and pepper.