The teeny rice-shaped pasta in this yummy orzo risotto is fun for kids to eat and packed with energy-boosting carbs.
1 tbsp olive oil
1 1/2 cups orzo
1 garlic clove, minced
1 cup vegetable broth
1 cup tomato juice
1 1/4 cups water
1/2 cup grated Parmesan
1 plum tomato, finley chopped
1 cup pearl bocconcini
3/4 cup chopped basil
Heat a large saucepan over medium. Add oil, then orzo and garlic. Cook for 1 min. Pour in broth, tomato juice and water. Cook, stirring often, until orzo has absorbed most of the liquid, 10 to 12 min. Risotto should be slightly saucy but not soupy.
Stir in Parmesan and tomato. Remove from heat.
Stir in pearl bocconcini and basil just before serving.
Protein 24g, Carbohydrates 55g, Fat 18g, Fibre 3g, Sodium 550mg.
For an extra boost of nutrition, stir in 1 cup of chopped spinach just before serving.
Originally published in the Today’s Parent November 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.