Vegetable “Orzo”tto

vegetable orzotto

I was at Whole Foods, in the soup stock aisle, hoping to make one last batch of soup to cap off my National Soup Month celebration, when I saw this recipe on the back of a box of organic vegetable broth. It looked super easy, and it called for mushrooms, which I love. I used a large onion instead of a small one, and doubled the amount of mushrooms and butter called for. It turned out fantastic, flavorful and hearty. 

Vegetable “Orzo”tto

4 TB butter

1 small onion

1 c. sliced mushrooms

1&1/2 c. whole wheat orzo pasta

1 c. sliced carrots

1/2 c. frozen peas

1 qt. vegetable broth

salt and pepper to taste


1. Melt butter in a large saucepan and sauté onions and mushrooms until tender, but not browned.

2. Add orzo and stir to coat.

3. Add carrots, peas and broth. Bring to a boil, and cook until orzo is tender. Season with salt and pepper.


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