Creamy Orzo with Grilled Vegetables
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Creamy Orzo with Grilled Vegetables
Light and flavorful, this risotto-inspired orzo boasts a medley of grilled summer vegetables. It's the perfect light meal or elegant side dish!
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10 min
Prep Time
25 min
Total Time
6 servings
Ingredients
14 cup Land O Lakes® Butter with Olive Oil & Sea Salt
1 tablespoon finely chopped fresh garlic
8 ounces uncooked dried orzo
1 tablespoon Italian seasoning
1 teaspoon kosher salt
2 cups vegetable stock
2 cups (about 12 ounces) Italian Grilled Vegetables, cut into 1- to 2-inch pieces
4 ounces (1 cup) Land O Lakes® Aged Italian Blend Fine Cut Shredded Cheese
1 tablespoon chopped fresh basil
How to make
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STEP 1
Melt Butter with Olive Oil & Sea Salt in large saucepan or nonstick skillet over medium heat. Add garlic; cook, stirring frequently, 1 minute. Add orzo, Italian seasoning and salt; cook, stirring frequently, 2 minutes or until orzo begins to toast. Stir in wine; cook 1 minute or until wine is mostly evaporated. Stir in vegetable stock; bring to a boil.
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STEP 2
Reduce heat to medium-low. Continue cooking, stirring occasionally, 9-12 minutes or until orzo is tender and some liquid is still visible. Add grilled vegetables and 3/4 cup cheese. Pour into serving dish. Top with remaining cheese. Sprinkle with fresh basil. Serve immediately.
Tip #1
Any leftovers are also great served cold the next day.
350 Calories
17 Fat (g)
35 Cholesterol (mg)
760 Sodium (mg)
36 Carbohydrates (g)
2 Dietary Fiber
11 Protein (g)
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