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Orzo, Chicken and Roasted Zucchini Risotto

Makes: 6  servings Prep 10 mins Cook 450°F 20 mins


  • 4 cups  chicken broth
  • 1 3/4 - 2 cups  water
  • 1 7 - 8 ounce  (medium) zucchini, cut into 1/2-inch dice
  • 1 medium onion, cut into 1/2-inch dice
  • 1 tablespoon  olive oil, divided
  • 1 1/4 pounds  boneless, skinless chicken thighs, cut in chunks
  • 1 large garlic clove, pressed
  • 1/2 teaspoon  salt
  • 2 cups  orzo pasta
  • 1/4 cup  diced carrots
  • 1/4 teaspoon  dried thyme
  • 1/2 cup  freshly grated Parmesan cheese
  • Freshly ground pepper, optional


1. Arrange oven rack to lowest third of oven. Heat oven to 450 degree F. Bring the chicken broth and water to a simmer in a medium saucepan.

2. Toss the zucchini and onion with 1-1/2 teaspoons oil on a jelly-roll pan; spread out to cover pan in one even layer. Bake 6 minutes or until edges are golden, stirring once. Remove from oven; set aside.

3. Meanwhile, rub chicken with garlic and salt on a piece of wax paper. Heat the remaining 1-1/2 teaspoons oil in a 12-inch nonstick skillet over high heat until very hot, about 2 minutes. Add the chicken in a single layer and cook, turning once until well browned. Push chicken to one side of pan, add the orzo, and toast, stirring, until golden, 2 minutes. Add the carrots; reduce heat to medium-high.

4. Add the hot broth mixture, 1 cup at a time, every 2 to 3 minutes, stirring continually, as the pasta mixture absorbs the liquid, for 10 minutes using all but 1/4 cup of the broth. Stir in the roasted zucchini-onion mixture and the cheese. Add the remaining 1/4 cup broth if needed (the risotto will absorb more liquid upon standing). Serve immediately, with a grind of pepper, if desired. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)415,
  • Fat, total(g)11,
  • chol.(mg)85,
  • sat. fat(g)4,
  • carb.(g)47,
  • fiber(g)2,
  • pro.(g)31,
  • sodium(mg)1117,
  • Percent Daily Values are based on a 2,000 calorie diet