Ingredients
Vegetables
- 7 medium carrots, peeled and cut into 3-inch lengths (about 1 ¼ cups finely chopped)
- 1 garlic clove, minced or pressed
- 1 green onion, chopped
- 1 teaspoon finely minced fresh rosemary
Pantry Items
- 1 tablespoon olive oil (or light tasting oil of your choice)
- 1 tablespoon unsalted butter
- 1 cup orzo pasta
- 1 ½ cups water
- 1 ¼ cups low sodium vegetable broth
- ½ teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
Dairy
- ¼ cup shredded fresh Parmesan cheese
Instructions
- Chop Carrots: Place carrots in the bowl of a food processor and pulse until finely chopped to ensure they cook evenly and meld into the orzo.
- Sauté Orzo and Carrots: Heat olive oil and unsalted butter in a medium heavy-bottomed saucepan over medium heat. Once hot and the butter has melted, add the orzo and chopped carrots. Sauté, stirring often, until the orzo turns golden brown, about 5 minutes.
- Cook with Liquids: Add water, low sodium vegetable broth, and minced garlic to the pan. Increase heat to medium-high and cook uncovered, stirring frequently, until all the liquid is absorbed and the orzo is tender, about 10-15 minutes.
- Finish and Season: Stir in the shredded Parmesan cheese, chopped green onion, minced rosemary, Kosher salt, and freshly ground black pepper. Taste and adjust seasoning if needed. Serve warm for a cheesy, flavorful side dish.
Notes
- For a richer flavor, consider using chicken broth instead of vegetable broth if not vegetarian.
- You can substitute fresh rosemary with dried rosemary; use about ¼ teaspoon if dried.
- For extra creaminess, stir in a splash of cream or milk at the end.
- Make sure to stir frequently during cooking to prevent the orzo from sticking to the pan.
- This recipe can be doubled easily for larger gatherings.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
