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Photo: Jennifer Davick; Styling: Sissy Lamerton Photo by: Photo: Jennifer Davick; Styling: Sissy Lamerton

Carrot Orzo

Though made with orzo rather than rice, this colorful dish is similar to risotto.

Southern Living JUNE 2010

  • Yield: Makes 6 to 8 servings
  • Prep time:41 Minutes


  • 8 ounces carrots, cut into 1-inch pieces (about 2 cups)
  • 2 1/2 cups chicken broth
  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 2 cups uncooked orzo pasta
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup freshly grated Parmesan cheese
  • 3 tablespoons chopped fresh chives
  • 1 teaspoon chopped fresh thyme
  • Garnish: carrot curls


1. Process carrots in a food processor 15 seconds or until finely chopped.

2. Combine 2 1/2 cups water and broth in a microwave-safe measuring cup. Microwave at HIGH 5 minutes or until very hot.

3. Meanwhile, melt butter in a large saucepan over medium heat. Add carrots and onion, and cook, stirring occasionally, 5 minutes or until tender. Add orzo and garlic, and cook 1 minute.

4. Slowly stir hot broth mixture, salt, and pepper into orzo mixture. Cook, stirring often, 15 to 18 minutes or until liquid is absorbed.

5. Stir in Parmesan cheese, chives, and thyme until blended. Serve orzo immediately. Garnish, if desired.


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Carrot Orzo recipe