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Veggie Orzo Risotto
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5 from 3 votes

Veggie Orzo Risotto

Instead of having vegetables or pasta as a side dish, now you can have them together in this tasty Veggie Orzo Risotto recipe.
Prep Time5 minutes
Cook Time25 minutes
Passive time0 minutes
Total Time30 minutes
Servings: 4
Author: Francine Lizotte
Course: Vegetables & Sides
Cuisine: Fusion, Italian
Keyword Easy Recipe, Low Sodium, Pasta

Ingredients

  • 1 tbsp. olive oil tips & tricks
  • 1 tbsp. butter
  • 1 cup white onions, finely chopped
  • 3 cups button mushrooms, washed and sliced
  • Ground Himalayan sea salt, to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1 cup orzo pasta
  • 2 3/4 cups low-sodium chicken broth
  • 2 cups frozen peas
  • 1 tbsp. freshly squeezed lemon juice tips & tricks
  • 1 tsp. Herbes de Provence see Recipe
  • 1/4 tsp. cayenne pepper, or to taste
  • 1/3 cup Parmesan cheese, grated

Directions

  • In a deep skillet over medium heat, add oil and butter. When melted, add onions and sauté for 2 minutes. Add mushrooms and season generously with salt and freshly ground black pepper; cook for 2 minutes.
  • Add orzo, stir until well coated and cook for 3 minutes, stirring occasionally.
  • Pour in broth and bring to a boil. Add peas, stir and reduce the heat to medium-low; simmer gently for 10 minutes.
  • Pour in lemon juice and season with Herbes de Provence and cayenne pepper; cook for 5 minutes. About 2 minutes later, stir in parmesan cheese; continue cooking for the remaining time.