This quick-cooking “risotto” gets a burst of color from broccoli and sun-dried tomatoes.
Finely chop onion using Food Chopper. Combine onion, garlic pressed with Garlic Press and oil in Deep Covered Baker. Microwave, covered, on HIGH 2 minutes. Stir in orzo, broth and wine. Microwave, covered, on HIGH 14-16 minutes or until orzo is tender.
Meanwhile, thinly slice tomatoes using Santoku Knife; set aside. Cut broccoli into small florets. Grate Parmesan cheese using Microplane® Adjustable Fine Grater; set aside. Carefully remove baker from microwave using Silicone Oven Mitts. Stir in tomatoes and broccoli. Cover; let stand 5 minutes.
Add cheeses to baker; mix well. Let stand, covered, 2-3 minutes or until almost all of the liquid is absorbed. Garnish with chopped parsley, if desired.
U.S. Nutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 420 mg, Carbohydrate 37 g, Fiber 4 g, Protein 11 g
To prepare on the stovetop, heat oil in (12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Add onion and garlic; cook 30-45 seconds or until fragrant. Stir in orzo, 3 3/4 cups (925 mL) vegetable broth and wine; cook, uncovered, 14-16 minutes or until almost all liquid is absorbed and orzo is tender. Remove Skillet from heat. Add tomatoes and broccoli. Cover; let stand 5 minutes. Add cheeses; mix well.
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