Mediterranean Style Orange Orzo Risotto - Taste USA

Mediterranean Style Orange Orzo Risotto

  • Duration
  • Serving

Ingredients

  • 1½ 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
  • 1½ cups orzo pasta
  • 1 cup of water
  • 2 medium Florida oranges, sectioned, chopped
  • ¼ cup chopped parsley
  • Crumbled feta cheese for garnish, optional

Directions

  • 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.

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