Creamy carrot orzo (orzotto)

Step 1/4

• 600 ml carrot juice
• 200 ml vegetable broth
• 1 onion
• 2 cloves garlic
• 140 g carrots
• 2 tbsp olive oil
• salt

• saucepan
• cooking spoon
• knife
• cutting board
• peeler
• frying pan

For the orzotto, combine carrot juice and vegetable stock and heat in a saucepan over low heat and keep warm. Peel and finely dice the onion. Peel and finely chop the garlic. Peel the carrots and cut into thin diagonal slices. Heat ⅔ of the oil in a medium-sized pot. Add the onion, season with salt and fry for approx. 2 mins. Add garlic and fry for approx. 1 min further.

Step 2/4

• 250 g orzo

• ladle

Add the orzo to the onions and fry for approx. 3–5 min., stirring occasionally. Add approx. ⅕ of the carrot juice mixture, stir and simmer for approx. 3 min. until the orzo has absorbed the stock. Repeat this process until all the stock has been used up and the orzo is cooked. This should take approx. 15–20 min.

Step 3/4

• 1 tbsp olive oil
• 50 g pesto
• 2 tbsp cream
• 30 g Parmesan cheese
• salt

• frying pan
• spatula
• bowl (small)
• fine grater

Meanwhile, heat the remaining oil in a frying pan and fry the carrot slices over medium heat for approx. 3–5 min, then season with salt. Mix the pesto with the cream in a small bowl. Grate parmesan cheese and set some aside for garnish.

Step 4/4

• 2 tbsp butter
• salt
• pepper
• parsley (for serving)
• basil (for serving)

When the orzo is cooked, turn off the heat and stir in the Parmesan cheese and butter. Season with salt and pepper. Serve the orzotto with the fried carrot slices, a drizzle of pesto, Parmesan cheese, parsley and basil.

Enjoy your meal!