Brooke’s Post: Carrot Orzotto

This is one of my absolute favorite recipes!  It tastes like mac ‘n’ cheese, but is just a little less salty and a little more sweet. 

This recipe is also incredibly easy and fast–the only part that takes any labor is slicing up the carrots.  I highly recommend you give this one a try if you are in the mood for something creamy and comforting, but also healthy!



Carrot Orzotto

Makes 4 cups (serves 4)

  •  2 cups carrot juice
  • 1 ¾ cups chicken or vegetable broth
  • 1-2 tbsp. butter
  • 1 tbsp. olive oil
  • 1 ½ cups orzo pasta (dry)
  • 1 cup shredded carrots (you can grate them or cut them into matchsticks)
  • ½ cup water
  • ¼ tsp. salt
  • 1 ½ tbsp. lemon juice
  • feta cheese (optional)
  • black pepper to taste


  1. Combine carrot juice and broth in a medium saucepan and heat over medium-low, keeping covered.
  2. Meanwhile, melt butter and oil in a large skillet over medium heat.
  3. Add orzo to the skillet and stir slowly until orzo is golden.
  4. Stir carrots into orzo.
  5. Add 1 cup of broth mixture to the skillet and stir until absorbed.  Continue adding broth mixture, 1 cup at a time until all has been absorbed and orzo is tender.
  6. Remove skillet from heat and add ½ cup of water.  Stir for 1 minute.
  7. Stir in salt and lemon juice.
  8. Top with pepper to taste and feta cheese, if you desire.
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