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Risotto-Like Orzo

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Risotto-Like Orzo

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Course: Main Course
Cuisine: Italian
Keyword: Risotto-Like Orzo
Servings: 4
Calories: 797kcal


  • 2 tablespoon olive oil
  • 1 tbsp chopped shallot
  • 2 cup orzo, dry
  • 1/8 tsp salt
  • 1/8 tsp, ground black pepper, ground
  • 4 fl oz cooking wine, white
  • 4 cup vegetable broth
  • 2 tbsp butter, unsalted
  • 4 oz Parmesan cheese
  • 1 medium whole (2-3/5″ dia) tomato, red
  • 1 fruit (2-3/8″ dia) lemon
  • 1 bunch broccoli
  • 4 medium pear


  • Heat oil in a medium skillet.  Add minced shallots, cook 2-3 minutes to soften.
  • Add orzo and toss together to coat. Add a dash each of salt and pepper, then the white wine. Allow to boil and allow to evaporate.
  • Add stock 1/2 cup at a time, allowing to evaporate almost completely, before adding more. Keeping the heat at medium-high, the liquid should be there, but not a lot.
  • At about 10 minutes after adding the orzo, test it to see if it is tender, but with texture, not mushy.
  • Add butter and add some parmesan, allow to melt.  The remaining may be used as a garnish. Set aside, cover to keep warm.  Steam broccoli, then add to orzo.
  • Serve warm, topped with a squeeze of lemon and freshly chopped tomato. Sliced pears on the side.
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Calories: 797kcal | Carbohydrates: 126g | Protein: 25g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 1476mg | Fiber: 14g | Sugar: 28g

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