Creamy Broccoli & Sun-Dried Tomato Orzotto

This quick-cooking “risotto” gets a burst of color from broccoli and sun-dried tomatoes.

Ingredients

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)

Directions

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.

Yield:

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

Cook's Tips:

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.