This recipe is a take on risotto, the traditional time consuming Italian dish made with aborio rice. I’ve streamlined the process by using quick cooking whole wheat orzo pasta and diced sweet potato. It is super healthy and comes together in a snap, so you can get dinner on the table in less than 30 minutes.
1 # whole wheat orzo pasta 2t olive oil 1 large sweet potato, peeled and diced 1 medium onion, diced 2 cloves garlic, minced 1/2C dry white wine, optional 2 ½ – 3C low sodium vegetable stock minced 1 bunch chard or kale, coarsely chopped salt and pepper ½ C Parmesan cheese, shredded
In a medium saucepan, heat stock until barely simmering. Set aside.
Heat 2t of oil in a large sauté pan over medium high. Add onions and cook until soft, about 2 minutes. Add garlic and diced sweet potatoes. Cook for an additional 2 minutes. Add whole wheat orzo and stir to coat. When the pasta smells nutty and is slightly colored. Add wine if using. Cook until wine is fully absorbed. Begin adding broth, ½ C at a time, stirring continuously until liquid is absorbed and the pasta is al dente, about 20 minutes. Remove from heat and stir in chopped chard or kale, Parmesan and salt and pepper.