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.
Image
Billie's Cheesy Veggie Risoni