Orzo pasta cooked in carrot juice using the risotto method gives you Carrot Orzotto, a delight for carrot lovers everywhere.
Heavenly risotto is made from slowly adding cooking liquid to Arborio rice until it becomes nice and creamy. So often, home cooks dread making it because it takes some time of continuous stirring over a hot stove (guilty), but in my opinion the end result is so worth the effort.
Did you know that the same cooking technique can be repeated with the beloved orzo pasta and get similar results? I’m a huge fan of orzo pasta and love to find ways to use it in recipes. Like in this orzo risotto, for example. Also known as orzotto! This isn’t just any risotto. It’s Carrot Orzotto. Each orzo granule is infused with carrot flavor and color from carrot juice. If that wasn’t enough, there’s also shredded carrots for some crunch. With the completion of this Carrot Orzotto, I’d say I definitely found a new way to use it. Carrot lovers, this one’s for you!
Begin by pre-cooking the orzo until it’s nice and golden. Then, you add in some matchstick carrots, followed by some cooking liquid – a combination of carrot juice and chicken broth. A double whammy of carrots!
After the initial liquid is absorbed, you repeat the process of pour-stir-absorb until the orzo is tender. Finally, a splash of water makes it extra creamy and a sprinkle of feta cheese for some tang.
The carrots and juice impart a sweet and earthy flavor and adds such a fun color! How’s that for a nice dose of beta-carotene? ;) Serve Carrot Orzotto as a side and pair it with any of my salmon recipes or even Ina’s lemon chicken. Or, you can just enjoy a nice big helping in a bowl all to yourself.
Carrot Orzotto
Yields 6-8 side servings
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Cupcakes
Ingredients
2 cups carrot juice
1 ¾ cups chicken broth
1 tablespoon olive oil
10 oz. orzo pasta
1 cup matchstick carrots
½ cup water
Zest and juice from ½ lemon
Salt and pepper to taste
½ cup crumbled feta cheese
Fresh parsley leaves (optional)
Directions
- In a saucepan, combine the carrot juice and chicken broth and bring to a low simmer to keep warm.
- In a large skillet, heat the olive oil over medium heat until shimmery. Add the pasta and continuously stir until golden brown. Add the carrots and stir.
- Add 1 cup of the carrot juice broth mixture and stir until absorbed. Continue to add the broth in 1 cup increments, stirring until absorbed each time, until the orzo is tender (about 3 ½ cups of broth total).
- Remove from heat and stir in the water until creamy (you may not need the entire amount).
- Stir in the zest and lemon juice. Add salt and pepper to taste. Sprinkle on the feta cheese and parsley leaves, if using.
Storage
Store in an air tight container in the refrigerator for up to 3 days.
Heating Instructions
Stovetop: Stir over medium heat, and slowly add water until creamy.
Adapted from Better Homes and Garden
