Garden Orzo Risotto

• 1 small zucchini, chopped
• 1 shallot, chopped
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 cup uncooked whole wheat orzo pasta
• 2 cups vegetable broth
• 1 cup 2% milk
• 1 package (6 ounces) fresh baby spinach
• 2 medium tomatoes, seeded and chopped
• 1/4 cup minced fresh basil
• 1/3 cup grated Parmesan cheese
• Salt and pepper to taste

1. In a large saucepan over medium-high heat, saute zucchini and shallot in oil until almost tender. Add garlic; cook 1 minute longer. Add the orzo, broth and milk. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook and stir for 10-15 minutes or until liquid is almost absorbed.
2. Stir in the spinach, tomatoes and basil; cook and stir until spinach is wilted. Remove from the heat; stir in the cheese, salt and pepper.

zucchini, shallot, olive oil, garlic, whole wheat orzo pasta, vegetable broth, milk, baby spinach, tomatoes, fresh basil, parmesan cheese, salt

Taken from www.tasteofhome.com/recipes/garden-orzo-risotto/ (may not work)