Mediterranean Style Orange Orzo Risotto
Ingredients
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1½ cups100% Florida Orange Juice
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3 tablespoonsbutter, divided
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1medium zucchini, chopped
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1medium onion, chopped
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1small red bell pepper, chopped
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3-4 clovesgarlic, minced
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2 teaspoonsItalian herbs
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Salt and pepper, to taste
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1½ cupsorzo pasta
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1 cupof water
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2medium Florida oranges, sectioned, chopped
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¼ cupchopped parsley
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Crumbled feta cheese for garnish, optional
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Instructions
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In a sauté pan, heat 1 tablespoon butter over medium-high heat. Add zucchini, onion, bell pepper, and garlic — season with Italian herbs, salt, and pepper to taste. Sauté until onions are translucent and vegetables are tender-crisp; reserve and keep warm.
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In a 3-quart stockpot, melt the remaining 2 tablespoons butter over medium high heat. Add the orzo and stir to coat. Sauté orzo, constantly stirring, until orzo starts to turn golden brown.
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Reduce heat to medium-low. Combine orange juice and water; add liquid to orzo ½ cup simultaneously, stirring well after each addition.
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When the ½ cup of liquid is almost absorbed, add another ½ cup of liquid and repeat stirring. Continue adding liquid and stirring orzo until all the liquid has been added. The orzo should be tender, but not mushy, and have a creamy texture. If needed, add another ¼ cup of water.
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Remove from heat and stir in the vegetable mixture, chopped oranges, and parsley; garnish with crumbled feta cheese, if desired.
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