This easy carrot orzo is flavored with carrot juice and cooked like a risotto recipe using orzo pasta inside of rice.
- 2 Tbsp . Lemon juice
- 2 c . Carrot juice
- 2 c . Chicken or Vegetable Broth
- 1 c . Carrot , finely diced
- 1 c . Onion , finely diced
- 3 Tbsp . Butter
- 10 oz . Orzo
- 1/2 c . White Wine
- 1/4 tsp . Salt
In a small saucepan combine lemon juice, carrot juice, and broth. Heat over medium low heat until warmed through.
In a skillet heat over medium high heat and add butter carrots and onion. Cook for 5-7 minutes.
Add orzo to the mixture and stir to toast the orzo.
Add 1/2 a cup of white wine to the orzo and stir until the liquid is absorbed.
Begin ladling the carrot broth into the orzo a 1/2 cup at a time letting the liquid be absorbed before added the next ladle full of liquid. Continue doing this until the orzo is cooked through.
Salt to taste.
Calories: 208kcal | Carbohydrates: 34g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 393mg | Potassium: 225mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7800IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1.4mg