Billie's Cheesy Veggie Risoni
Recipe thanks to Billie-Jo Mackenzie from Rochester Early Learning
Ingredients
- 1 tbsp olive oil (to saute veggies and garlic)
- 1⁄2 cup broccoli, finely chopped
- ½ cup carrot, finely grated
- ½ cup cauliflower, finely chopped or grated
- 1 clove garlic, crushed
- ½ cup risoni (orzo)
- 1 ½ cups chicken or vegetable broth
- 1 tablespoon reduced-fat sour cream
- ¼ cup cheddar or tasty cheese
Instructions
- Chop the broccoli into small pieces, finely shred the carrot, and grate or finely chop the cauliflower. These small sizes help them cook quickly and blend seamlessly into the dish.
- In a medium pot, heat olive oil over medium heat. Add the broccoli, carrot, cauliflower, and crushed garlic. Sauté for 5-6 minutes until softened and fragrant.
- Add risoni and chicken stock: Stir in ½ cup risoni (orzo) and 1 ½ cups chicken broth.
- Bring to a gentle boil, then reduce heat to medium-high. Cook for 10-15 minutes, stirring occasionally, until the risoni has absorbed most of the broth and is tender.
- Once the risoni is fully cooked and the broth has mostly absorbed, stir in sour cream and cheddar cheese. Mix until everything is smooth, creamy, and melted.
- Serve & Enjoy! Allow the dish to cool slightly before serving. Enjoy it on its own, or pair it with grilled chicken or fish for an extra boost of protein.
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Billie's Cheesy Veggie Risoni