Garden Orzo Risotto - cooking recipe

Ingredients

1 small zucchini, chopped
1 shallot, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 cup orzo pasta
2 cups vegetable broth
1 cup milk
6 ounces spinach
2 tomatoes, chopped
1/4 cup basil
1/3 cup parmesan cheese
1/4 teaspoon salt and pepper

Preparation

In a large saucepan over medium-high heat, saute zucchini and shallot in oil until almost tender. Add garlic; cook 1 minute longer. Add the orzo, broth and milk. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook and stir for 10-15 minutes or until liquid is almost absorbed.
Stir in the spinach, tomatoes and basil; cook and stir until spinach is wilted. Remove from the heat; stir in the cheese, salt and pepper. Yield: 6 servings.
2/3 cup: 202 calories, 7g fat (2g saturated fat), 7mg cholesterol, 429mg sodium, 27g carbohydrate (5g sugars, 6g fiber), 8g protein.