Creamy carrot orzo (orzotto)

Creamy carrot orzo (orzotto)

Based on 24 ratings
In app
"We love carrots, especially in springtime. Not only for their earthy-sweet taste, but also for their great color! This creamy orzo (sometimes called orzotto, due to its likeness to risotto) is bright orange and incredibly aromatic thanks to the carrot juice it’s made with. This also saves on cleanup as you don't have to puree anything! The pesto drizzle adds even more color and flavor on top– making for a vibrant dish that you can enjoy in springtime and beyond!"
Difficulty
Easy 👌
Preparation
35 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
140 g
carrots
250 g
orzo
600 ml
carrot juice
2 cloves
garlic
3 tbsp
olive oil
50 g
pesto
2 tbsp
cream
2 tbsp
butter
salt

Utensils

saucepan, cooking spoon, knife, cutting board, peeler, 2 frying pans, ladle, spatula, bowl (small), fine grater

Nutrition per serving

Cal1117
Fat51 g
Protein28 g
Carb138 g
  • Step 1/4

    For the orzotto, combine carrot juice and vegetable stock and heat in a saucepan over low heat and keep warm. Peel and finely dice the onion. Peel and finely chop the garlic. Peel the carrots and cut into thin diagonal slices. Heat ⅔ of the oil in a medium-sized pot. Add the onion, season with salt and fry for approx. 2 mins. Add garlic and fry for approx. 1 min further.
    • 600 ml carrot juice
    • 200 ml vegetable broth
    • 1 onion
    • 2 cloves garlic
    • 140 g carrots
    • 2 tbsp olive oil
    • salt
    • saucepan
    • cooking spoon
    • knife
    • cutting board
    • peeler
    • frying pan

    For the orzotto, combine carrot juice and vegetable stock and heat in a saucepan over low heat and keep warm. Peel and finely dice the onion. Peel and finely chop the garlic. Peel the carrots and cut into thin diagonal slices. Heat ⅔ of the oil in a medium-sized pot. Add the onion, season with salt and fry for approx. 2 mins. Add garlic and fry for approx. 1 min further.

  • Step 2/4

    Add the orzo to the onions and fry for approx. 3–5 min., stirring occasionally. Add approx. ⅕ of the carrot juice mixture, stir and simmer for approx. 3 min. until the orzo has absorbed the stock. Repeat this process until all the stock has been used up and the orzo is cooked. This should take approx. 15–20 min.
    • 250 g orzo
    • ladle

    Add the orzo to the onions and fry for approx. 3–5 min., stirring occasionally. Add approx. ⅕ of the carrot juice mixture, stir and simmer for approx. 3 min. until the orzo has absorbed the stock. Repeat this process until all the stock has been used up and the orzo is cooked. This should take approx. 15–20 min.

  • Step 3/4

    Meanwhile, heat the remaining oil in a frying pan and fry the carrot slices over medium heat for approx. 3–5 min, then season with salt. Mix the pesto with the cream in a small bowl. Grate parmesan cheese and set some aside for garnish.
    • 1 tbsp olive oil
    • 50 g pesto
    • 2 tbsp cream
    • 30 g Parmesan cheese
    • salt
    • frying pan
    • spatula
    • bowl (small)
    • fine grater

    Meanwhile, heat the remaining oil in a frying pan and fry the carrot slices over medium heat for approx. 3–5 min, then season with salt. Mix the pesto with the cream in a small bowl. Grate parmesan cheese and set some aside for garnish.

  • Step 4/4

    When the orzo is cooked, turn off the heat and stir in the Parmesan cheese and butter. Season with salt and pepper. Serve the orzotto with the fried carrot slices, a drizzle of pesto, Parmesan cheese, parsley and basil.
    • 2 tbsp butter
    • salt
    • pepper
    • parsley (for serving)
    • basil (for serving)

    When the orzo is cooked, turn off the heat and stir in the Parmesan cheese and butter. Season with salt and pepper. Serve the orzotto with the fried carrot slices, a drizzle of pesto, Parmesan cheese, parsley and basil.

  • Enjoy your meal!

    Creamy carrot orzo (orzotto)
FAQ

Yes, you can! Simply add a few splashes of stock or water to the orzotto when reheating to bring back its lovely creamy consistency.

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