Orzo and Broccoli Risotto

Ingredients: Serves 2
1 can reduced sodium vegetable broth (or chicken)
1 cup water
1 tsp olive oil
¼ cup coarsely shredded carrot
2 large garlic cloves, minced
1 cup orzo
½ (10 oz) package frozen chopped broccoli, thawed and patted dry
2 Tbl fat free half and half
3 Tbl freshly grated Parmesan cheese

1. Bring the broth and water to a boil in a small saucepan. Reduce the heat and keep at a simmer.

2. Heat the oil in a medium saucepan over medium heat. Add the carrot and garlic; cook, stirring frequently, until the carrot is bright orange and garlic is fragrant, about 1 minute. Add the orzo and cook, stirring until it is lightly toasted, about 2 minutes.

3. Reduce the heat to medium-low. Add ½ cup of the broth mixture and stir until absorbed. Continue to add the broth mixture, ½ cup at a time, stirring until it is absorbed before adding more. Cook until the pasta is just slightly firm, adding the broccoli when you add the last addition of broth.

4. Stir in the half-and-half; heat 1 minute. Stir in the cheese. Spoon into shallow bowls and serve at once.

*The first time I made this, the last of the liquid, I thought was never going to absorb so I didn’t use it all. It kind of turned out hard. So the second time I made it, I didn’t rush it and added all of the liquid to the orzo and it turned out much better. Enjoy!