Orzo with Vegetables and Parmesan Cheese

1 small onion, 1/4-inch diced

1 medium sweet potato (about 1/2 pound), peeled and 1/2-inch cubed

2 cups chicken broth

1 14.5-oz can diced tomatoes, drained

3/4 cup dry white wine

3/4 cup water

2 cups orzo

1 medium zucchini, halved lengthwise and 1/4-inch sliced

3-4 tablespoons pesto

1/2 cup fresh shredded Parmesan cheese


1. In a medium pot, combine the onion, sweet potato, chicken broth, diced tomatoes, white wine and water; bring to a boil over high heat. Cover partially, reduce the heat to medium-low, and simmer for 5 minutes.


2. Add the orzo and zucchini. Return to a simmer, cover, and cook 10-12 minutes, or until the orzo and sweet potatoes are tender, and the liquid is absorbed. Let sit (covered) 5 minutes. 


3. Gently stir in the pesto and Parmesan cheese. Serve with extra Parmesan if you want.


(Or, after step 2 you can stir in the pesto, transfer the orzo and vegetables to a 9x13 baking dish, sprinkle with the Parmesan cheese, and bake at 425 for 5-8 minutes or until the cheese is melted)


Serves 6-8 as a side dish.

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