Learn how to make Orzo Primavera, one of Rita's recipes for vegetarian meals to reduce diabetes risk.

Orzo Primavera


  • 1 tablespoon extra-virgin olive oil
  • 1 cup thinly sliced leek, white and light green parts
  • 1 cup diced carrot
  • ½ cup sliced celery
  • 2/3 cup uncooked orzo pasta
  • 1½ cups water
  • 1 cup low-salt vegetable broth
  • ½ teaspoon crushed dried rosemary
  • ¼ teaspoon salt (optional)
  • 1/8 teaspoon black pepper
  • 1 cup frozen green peas, thawed
  • ¼ cup finely chopped fresh Italian parsley
  • 2 tablespoons Parmesan cheese


  1. Heat oil in large nonstick skillet over medium-high heat. Add leek, carrot and celery. Cook, stirring occasionally for 6 minutes or until leek starts to brown.
  2. Add orzo; stir in with the vegetables. Add water, broth, rosemary, salt and pepper. Cover and bring to a simmer. Reduce heat and simmer 11 minutes or until orzo is tender. Stir occasionally to prevent orzo from sticking to the pan.
  3. Add peas, parsley and cheese; stir to combine.