Farm-Fresh Orzo Risotto

• 1 large shallot finely diced, or 2 tablespoons diced sweet onion
• 2 minced garlic
• 1 small zucchini, chopped
• 2 tablespoons olive oil
• 1 cup whole wheat orzo
• 2 cups vegetable broth, low sodium
• 1 cup low fat milk
• 2 cups chopped fresh spinach
• 1 cup fresh tomato, diced and drained
• 1/4 cup fresh basil, chopped
• 1/3 cup freshly grated parmesan cheese
• salt to taste

1. In a 3 quart sauce pan, saute first 4 ingredients over medium low heat until tender, but zucchini still firm, about 3 minutes. Add orzo, broth, and milk; cook over medium-high heat and bring to just boiling. Reduce to medium-low heat and simmer about 12 minutes, stirring often, until liquid is mostly absorbed. Stir in spinach, tomato, and basil; stir and simmer over low 5 minutes. Stir in parmesan cheese last. Remove from heat, cover, and let rest 5 minutes. Salt to taste.

shallot, garlic, zucchini, olive oil, whole wheat orzo, vegetable broth, milk, fresh spinach, fresh tomato, ubc, freshly grated parmesan cheese, salt

Taken from www.epicurious.com/recipes/member/views/farm-fresh-orzo-risotto-50106550 (may not work)