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