Creamy Broccoli & Sun-Dried Tomato Orzotto
This quick-cooking “risotto” gets a burst of color from broccoli and sun-dried tomatoes.
- 1 medium onion
- 3 garlic cloves, pressed
- 2 tsp (10 mL) olive oil
- 1 1/2 cups (375 mL) uncooked orzo pasta
- 3 1/4 cups (800 mL) vegetable broth
- 3/4 cup (175 mL) dry white wine such as Chardonnay
- 1 jar (8 oz/210 mL) sun-dried tomatoes in oil, drained and patted dry
- 1 head broccoli (about 2 cups/500 mL florets)
- 2 oz (60 g) Parmesan cheese
- 6 oz (175 g) mascarpone cheese
- Chopped fresh parsley (optional)
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.
- 8 servings
Nutrients per serving:
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.