Green Orzo

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Orzo is my new favorite pasta. It’s a lot like risotto (taste- and texture-wise), but much easier to cook– just boil water, set it, forget it, drain, done. Love it.

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This evening’s recipe was inspired by Jody Adam’s Summer Green Risotto.

Jody Adams is a James Beard award-winning chef/owner at Rialto in Harvard Square. From what I hear, her recipes at Rialto are pretty awesome. It’s still on my list of restaurants to visit, so I need to make it happen!

Ingredients:

  • 2 tablespoons olive oil
  • 2 diced celery stalks
  • 1 cup Orzo pasta
  • 2-3 cups chicken broth
  • 2-3 large handfuls of baby spinach
  • 1 cup frozen peas
  • 1/2 cup grated Parmesan cheese
  • 2 ounces sliced prosciutto
  • Salt & pepper

Directions:

Heat olive oil in a saucepan over medium heat; add diced celery, orzo, 2 cups of chicken broth, and salt and pepper to taste. Stir for 2-3 minutes.

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Stir in spinach and peas; cook. Over next 10 minutes, gradually add more chicken broth (if needed) until orzo is creamy and tender. Stir in Parmesan cheese and sliced prosciutto.

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I added my serving of Green Winter Orzo to a bed of baby spinach.

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Carb-loading for tomorrow, baby! 😉

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Mal and I are spending the rest of the evening doing little home improvement projects around the house. The fun never ends around here!

House

Lamps from Ikea are sweet!

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So are labelmakers.

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Seriously, it’s my new favorite toy.

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Mal and I are also heading to bed really early tonight. We have 20 miles to tackle in the morning!!! I’m nervous! 😯

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52 Comments

  1. I’v never cooked with orzo, although I think I’v had it at a restaurant once. It looks really comforting, I’ll have to give it a go sometime!

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