Fresh Carrot Orzotto

Fresh Carrot Orzotto


Orzo Pasta 16 oz bag
Carrot Juice 2 1/2 Cups
Vegetable Stock 2 1/4 Cup
Olive Oil 2 Tablespoons
Butter 3 Tablespoons
Fresh Carrot Matchsticks 2 Cups
Water 1/2 Cup
Salt 1/4 teaspoon
Lemon 1
Feta Cheese 1/2 Cup
Fresh Mint 1/4 Cup


A great quick spring/summer recipe that cooks orzo pasta like risotto, but without all the time requirement of the classic. Still a lot of stirring but it’s worth it.

The original recipe called for Chicken Broth, I don’t eat chicken so I substituted Vegetable Stock and it was great, if you prefer Chicken go ahead and use it.


  1. In a medium saucepan heat the Carrot Juice and Broth over a medium heat, lower the temperature and place a cover over it to keep warm.
  2. Melt the Butter and Olive Oil in a large skillet, add the Orzo and stir until golden brown it should take about 3-7 minutes.
  3. Stir the Matchstick Carrots into the Orzo.
  4. Add 1 Cup of the warm Juice/Broth mixture to the pan and stir until absorbed.
  5. Continue adding the Juice/Broth 1 Cup at a time stirring just until absorbed.
  6. Continue until Orzo is tender, remove from the heat and stir in the Water until creamy.
  7. Stir in the Salt , adjust to taste.
  8. Zest the Lemon add to the Orzo and squeeze 1/2 of the Lemon into it, taste again and add more Lemon if you need it.
  9. Top with crumbled Feta and the Mint leaves.




10 min


15 min



Skill Level