orzo and 3 cheese 'risotto'

[Guest guest]

* Exported from MasterCook *

 

Orzo and Three Cheese Risotto

 

Recipe By :Linda Gassenheimer

Serving Size : 6 Preparation Time :0:00

Categories : New Import {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups vegetable broth

1 teaspoon saffron threads

1/2 medium red onion -- diced

4 ounces feta cheese -- crumbled

2 cups uncooked orzo -- (rice shaped pasta)

1/2 cup nonfat ricotta cheese

1/4 cup skim milk

1/4 cup freshly grated parmesan cheese

1/4 teaspoon cayenne pepper

salt and freshly ground pepper -- to taste

 

Bring broth and saffron to boil in a large nonstick saucepan or Dutch oven. Add

onion, feta cheese and orzo. Return to boil and cook, uncovered, 5 minutes,

stirring frequently to keep~orzo from sticking.

 

Meanwhile, in a medium bowl, mix ricotta cheese, milk, parmesan and cayenne

together. Check orzo to make sure it is cooked thoroughly and cook another

minute or two if necessary. Stir in the ricotta mixture and add salt and pepper,

to taste. (Add salt sparingly; the feta and parmesan may be salty enough.)

 

Source:

" From Vegetarian Dinner in Minutes by Linda Gassenheimer (Chronicle 1997) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 405 Calories; 9g Fat (19.0% calories from

fat); 19g Protein; 63g Carbohydrate; 4g Dietary Fiber; 25mg Cholesterol; 1407mg

Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1

1/2 Fat; 0 Other Carbohydrates.

 

NOTES : This doesn't take as long as Arborio rice, but it has the same creamy

taste.

 

Nutr. Assoc. : 0 0 0 0 4318 0 0 0 0 0