Orzo and three cheese risotto

Ingredients

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Saffron

  Spices

  1 tsp or 0.7g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Red Onion

  Vegetables - Melissa's

  1 cup chopped or 160g

• Feta cheese

  4 oz or 113g

• Orzo

  Safeway

  2 cup dry or 345g

• Ricotta cheese

  Part skim milk

  ½ cup or 124g

• Nonfat milk

  Fluid, with added vitamin a and vitamin d (fat free or skim)

  ¼ cup or 61g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Salt

  Table

  ¼ tbsp or 5g

• Pepper

  Spices, black

  ¼ tbsp or 2g

Directions

1. 1. Bring broth, saffron, and oil to a boil. Add onions, feta and orzo. Return to boil cook 8-9 mins. 2. In a bowl mix ricotta, milk, parmesan cheese and cayenne pepper together. 3. Test orzo, cook until done. 4. Stir ricotta mixture into orzo when done. Add salt and pepper. If dry add 2-3 tablespoons of broth

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