Carrot Orzotto

Here’s the last of the saved promo recipes that had been cross-pollinated in Better Homes and Gardens as well as Coup de Pouce. I don’t know if you remember the carrot risotto I once made, adapted from Dirt Candy? I really only made it once, because it was so labor-intensive. But this recipe is like its fast, easy cousin, and I’m sure I’ll actually make it again. Plus, I love orzo! I used store-bought julienned carrots; shredded would work, too. It came out really great, and the lemon juice really brightened it up. I served it without feta, though I’m sure it would be great with it if you can digest it. I served it with turkey breasts stuffed with kale and bacon that I had in the freezer.

2 cups carrot juice
1 ¾ cups chicken broth
2 Tbsp. butter or margarine
1 Tbsp. olive oil
10 oz. (1 ½ cups) dried orzo pasta
1 cup matchstick carrots (see note above)
½ cup water
¼ tsp. salt
½ lemon, zested and juiced (roughly 1 tsp. zest and 1 ½ Tbsp. juice)
½ cup crumbled feta cheese (optional, as this isn’t lactose-free)
freshly ground black pepper

In a medium saucepan, heat carrot juice and chicken broth over medium-low heat; cover to keep warm.

Meanwhile, in a large skillet, heat butter and oil over medium heat until melted. Add orzo; cook and stir 3 to 5 minutes or until orzo is golden brown. Stir in carrots. Add about 1 cup of the hot broth mixture to the orzo. Stir until absorbed. Continue adding broth mixture, 1 cup at a time, stirring until just absorbed. Cook until orzo is tender. Remove from heat. Slowly stir in up to 1/2 cup water until creamy. Stir in salt, lemon zest, and lemon juice. Top with feta (if using) and freshly ground pepper. Serve immediately.