Creamy Broccoli & Sun-Dried Tomato Orzotto
Creamy Broccoli & Sun-Dried Tomato Orzotto
| Ingredients |
|---|
| 1 medium onion, finely chopped |
| 3 garlic cloves, pressed |
| 1 1/2 cup uncooked orzo pasta |
| 3 3/4 cup vegetable broth |
| 3/4 cup dry white wine, such as Chardonnay |
| 1 8oz jar sun-dried tomatoes in oil, drained and patted dry |
| 1 head broccoli |
| 2 oz Parmesan cheese |
| 6 oz mascarpone cheese |
| Fresh parsley, chopped (optional) |
Instructions:
Heat oil in 12″ skillet over medium-high heat.
Add onion and garlic; cook 30-45 seconds or until fragrant. Stir in orzo, vegetable broth and wine; cook, uncovered, 14-16 minutes or until almost all liquid is absorbed and orzo is tender.
Remove skillet from heat. Add tomatoes and broccoli. Cover; let stand 5 minutes. Add cheeses; mix well. Add parsley for garnish, if desired.
Nutrition Facts
Serving Size:4
| Amount Per Serving | ||
|---|---|---|
| Calories 2800 |
||
| Total Fat 136 |
||
| Saturated Fat 56 |
||
| Total Carbohydrate 296 |
||
| Dietary Fiber 32 |
||
| Sugars 0 |
||
| Protein 88 |
||
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