A big congratulations to our second weekly winner, Cindy! You know her as “
Beberman” on Better Recipes and all of her dishes are simply wonderful. In fact, she won another Better Recipes contest back in Dec. 2007. Her
Hazelnut Truffle Cookies took home the big prize in our “Better Recipes Christmas Cookie Contest.” Looks like this fabulous home cook can do it all!
Cindy says, “Orzo Veggie Risotto is my newest recipe! When my garden is bursting with red ripe tomatoes, fresh fragrant basil, and zucchini, as it is now, I always experiment with healthy vegetarian ( my daughter is a vegetarian) pasta recipes. I always use whole grain pasta for the extra nutritional boost, and nearly everything growing in my garden. I got the idea for this dish when I read in one of my health/nutrition publications that whole wheat orzo can be cooked like risotto, ending up a creamy dish yet having some firmness in the texture…delightfully toothsome. I think the recipe stood out because making risotto-style pasta using orzo is unique, and it includes seasonal fresh garden vegetables, resulting in a savory, interesting yet healthy dish. My husband’s comment was “I just didn’t want to stop eating it” and he finished the whole thing. Also, all this yumminess is produced in under 30 minutes- very important to working moms.”
I asked Cindy what she plans to do with the prize money, and what she dreams of doing should her recipe win the $2,500 Grand Prize. She replied, “This afternoon, I just returned from moving my daughter into her first dorm room…she is a freshman, and my only child. This summer was all about shopping for room items Katie needed, and of course the off-to-college clothing and supplies. Now, with my $250 prize, I will finally shop for my own back-to-school clothes, as I am a substitute teacher. I just e-mailed Katie about the contest, and told her if I win the Grand Prize, it is Vegas, Baby for Christmas break!”
Want to start dreaming of shopping sprees or Vegas getaways? Then it is time YOU entered our “Easy Weeknight Meals” contest! Each week you have a new shot at the big prize. Why, wait? Get cooking today!
ORZO VEGGIE RISOTTO
1/4 cup diced sweet onion
2 garlic cloves, minced
1 small zucchini, diced
2 tablespoons olive oil
1 cup dry whole wheat orzo
2 cups low sodium vegetable broth
1 cup low fat milk
1 cup frozen chopped spinach, thawed
1 cup diced fresh tomato
1/4 cup chopped fresh basil
1/3 cup freshly grated Parmesan cheese
In a 3 quart sauce pan, saute first 4 ingredients over medium low heat until soft. Add orzo, broth and milk, then cook over medium high heat to just boiling. Reduce to low heat, cover and simmer 10 minutes, stirring often, until liquid is mostly absorbed. Stir in spinach, tomato and basil, then stir and simmer 5 minutes. Remove from heat and add Parmesan cheese, then cover and let rest 5 minutes. Number of Servings: 4
This looks absolutely delicious. What a great way to use up those summer veggies! Congrats!
This sounds healthy and delicious! I like the fact that u can improvise on this a little if u want. I would probably add some chive or even some yellow pepper for some added color and possibly some black olives or scallion. This meal is so versatile you could probably add whatever is in season thererby keeping it new and challenging and never boring!