Vegetable Orzotto

Vegetable Orzotto is a delightful twist on traditional risotto, using orzo pasta to create a creamy and comforting dish infused with fresh Greek flavors. Packed with seasonal vegetables and aromatic herbs, it makes for a nutritious and satisfying meal.

Ingredients

• Orzo pasta - 150 grams
• Olive oil - 2 tablespoons
• Red onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, diced
• Spinach - 100 grams, roughly chopped
• Vegetable broth - 500 ml
• Feta cheese - 75 grams, crumbled
• Lemon juice - 1 tablespoon
• Fresh dill - 1 tablespoon, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped red onion and sauté for 3-4 minutes until translucent.
2. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
3. Add the diced bell pepper, zucchini, and carrot to the pan. Sauté for about 5-7 minutes until the vegetables are tender.
4. Stir in the orzo pasta and cook for 2 minutes, allowing it to toast slightly.
5. Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow the orzo to absorb the broth before adding more. Continue this process for about 10-12 minutes until the orzo is al dente.
6. Once the orzo has cooked, stir in the chopped spinach, crumbled feta cheese, lemon juice, and fresh dill. Mix well and season with salt and black pepper to taste.
7. Remove from heat and let it sit for a couple of minutes before serving. Enjoy warm.

Nutrition

• Calories: 420
• Protein: 14 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 650 mg
• Cholesterol: 30 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Contains healthy fats from olive oil and feta cheese.

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