Orzo Risotto

Ingredients

• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium onion , finely chopped
• 1 garlic clove , crushed
• 1 cup zucchini , diced
• ½ red or yellow bell pepper, seeded and diced
• 1½ cups button mushrooms , diced
• 1½ cups orzo
• 1 tsp fresh thyme , finely chopped
• 1 bay leaf
• 4 cups chicken or vegetable stock
• ¼ cup Parmesan , freshly grated
• Salt and pepper to taste

Steps

1. In a saucepan, heat the oil and 1 tbsp of butter. Add the onion, garlic, and zucchini, and sauté for 5 minutes. Add the bell pepper and mushrooms, and continue to sauté for 2 more minutes. Stir in the orzo, thyme, bay leaf, and about 1 cup of the chicken or vegetable stock. Cook over low heat, stirring frequently until the stock is almost absorbed.
2. Gradually add the rest of the stock, stirring, for about 20 minutes, or until almost all the liquid is absorbed.Remove the bay leaf and stir in the remaining 1 tbsp butter and cheese. Season to taste.