Mediterranean Style Orange Orzo Risotto

Ingredients

    • cups
      100% Florida Orange Juice
    • 3 tablespoons
      butter, divided
    • 1
      medium zucchini, chopped
    • 1
      medium onion, chopped
    • 1
      small red bell pepper, chopped
    • 3-4 cloves
      garlic, minced
    • 2 teaspoons
      Italian herbs
    • Salt and pepper, to taste
    • cups
      orzo pasta
    • 1 cup
      of water
    • 2
      medium Florida oranges, sectioned, chopped
    • ¼ cup
      chopped parsley
    • Crumbled feta cheese for garnish, optional

Instructions

    1. 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.
    2. 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.
    3. Reduce heat to medium-low. Combine orange juice and water; add liquid to orzo ½ cup simultaneously, stirring well after each addition.
    4. 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.
    5. Remove from heat and stir in the vegetable mixture, chopped oranges, and parsley; garnish with crumbled feta cheese, if desired.