1 1/2 cups
1 1/4 cups
, finley chopped
- 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.
Nutrition (per serving)
- 24 g,
- 55 g,
- 18 g,
- 3 g,
- 550 mg.
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.