ORZO RISOTTO
Steps:
- Saute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels.
- Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley.
SEARED SCALLOPS OR SHRIMP WITH ORZO RISOTTO
A rich and gourmet dish without needing a gourmet chef! A delicious recipe from Best of Bridge that makes about 16 scallops or shrimp. This risotto is made with orzo, a small rice-shaped pasta. Serve with asparagus for a complete meal. Enjoy!
Provided by Nif_H
Categories European
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook orzo according to package directions and set aside.
- In large heavy pot, heat oil and saute mushrooms, onion, sun-dried tomatoes and red pepper until soft.
- Add stock and bring to a boil.
- Stir in orzo, parmesan and parsley. Add cream and simmer gently, stirring frequently, until mixture is creamy but not runny, about 20 minutes.
- Meanwhile, heat oil in very hot pan. Season scallops or shrimp with salt and pepper. For scallops: sear until brown on outside but opaque in the middle. For shrimp: sear until just pink and cooked through.
- Sprinkle parmesan cheese over risotto and top with scallops or shrimp.
Nutrition Facts : Calories 632.9, Fat 27.9, SaturatedFat 11.1, Cholesterol 75.8, Sodium 808.8, Carbohydrate 65.8, Fiber 3.5, Sugar 7, Protein 29.3
ORZO RISOTTO WITH WILD MUSHROOMS
While the Saudi Arabian rice dish known as saleeg may resemble Italian risotto, it's set apart by the addition of milk, which gives it a rich, creamy texture. Martha's interpretation pairs orzo with dried and fresh mushrooms, fava beans, lots of herbs and spices, and soft-poached eggs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 18
Steps:
- Cover dried mushrooms with 1 1/2 cups boiling water in a heatproof bowl; let soak 20 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and roughly chop. Strain soaking liquid; add to a large pot along with stock, milk, and cardamom. Bring to a low simmer over medium heat and keep stock warm.
- Heat 2 tablespoons butter in a medium pot over medium-high. Add wild mushrooms and chopped dried mushrooms. Season with salt and pepper and cook, stirring occasionally, until golden, about 3 to 4 minutes. Use a slotted spoon to remove mushrooms from pan; set aside.
- Melt 1 tablespoon butter in same pot over medium heat. Cook garlic, shallot, leek, coriander, and red-pepper flakes until vegetables are tender, about 5 minutes. Stir in orzo until well combined.
- Ladle 2 cups reserved stock over orzo and cook, stirring often with a wooden spoon, until almost completely absorbed. Continue adding stock, 1 cup at a time, stirring often and waiting for each addition to be almost completely absorbed before adding the next, until orzo is just al dente, about 20 minutes. Stir in sauteed mushrooms and continue to cook, stirring, for 2 minutes.
- Remove from heat and stir in fava beans, 1/4 cup parsley, 2 tablespoons dill, lemon zest and juice, and remaining 1 tablespoon butter. Season with salt and pepper. Spoon orzo into serving bowls, top each with a soft-poached egg, and sprinkle with remaining herbs.
GARDEN ORZO RISOTTO
No one will believe this rich, creamy dish was prepared in less than 30 minutes! I developed the recipe when my garden tomatoes, zucchini and basil were coming on strong. Using orzo instead of Arborio rice makes the risotto so much easier to prepare. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan over medium-high heat, saute zucchini and shallot in oil until almost tender. Add garlic; cook 1 minute longer. Add the orzo, broth and milk. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook and stir for 10-15 minutes or until liquid is almost absorbed., Stir in the spinach, tomatoes and basil; cook and stir until spinach is wilted. Remove from the heat; stir in the cheese, salt and pepper.
Nutrition Facts : Calories 202 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 429mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
WILD MUSHROOM AND ORZO "RISOTTO"
Steps:
- Rinse mushrooms briefly with cold water. Place in small bowl. Add 1 1/2 cups hot water and let soak until softened, about 30 minutes. Drain mushrooms, reserving soaking liquid. Squeeze mushrooms and chop.
- Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add orzo and stir until coated with oil. Mix in chopped mushrooms.
- Meanwhile combine 4 cups broth other medium saucepan. Bring to simmer. Reduce heat to low and keep hot.
- Add 1 cup liquid to orzo, adjust heat so liquid simmers slowly and cook until orzo absorbs liquid, stirring occasionally. Continue adding liquid 1 cup at a time, simmering until each addition is absorbed before adding next and stirring occasionally until orzo is just tender and liquid is creamy, about 30 minutes. Stir in Parmesan. Season with salt and pepper. Garnish with parsley.
BUTTERNUT ORZO RISOTTO
This creamy dish resembles traditional rice risotto, only it's quicker and easier to make. Fresh herbs enhance the tender orzo pasta and sweet butternut squash. Try it as a warming side dish for pork.-Country Woman Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and 1/8 teaspoon pepper. Bake at 400° for 15-20 minutes or until tender, stirring occasionally., Meanwhile, in a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute onion in butter until tender. Add orzo and garlic; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and orzo is almost tender. (Cooking time is about 20 minutes.) Add the herbs, cooked squash and remaining pepper; heat through. Garnish with cheese if desired; serve immediately.
Nutrition Facts : Calories 230 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 420mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
ORZO RISOTTO WITH ROASTED VEGETABLES
A recipe I found on Better Homes and Garden. Very good leftovers. Use the flavors you enjoy for spicing up the veggies, I prefer a spicier taste so I used cumin and cayenne. I have listed recommendations - if you find a spice that works well that's not listed, please let me know so I can add it to the list!
Provided by packeyes
Categories < 60 Mins
Time 45m
Yield 4 vegetable orzos, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F Coat a large baking pan with cooking spray. Place squash pieces inside. Season lightly. Cover and bake for 10 minutes.
- Take squash out of the oven and add mushrooms, onion, rosemary, oil and assorted spices. Toss together. Roast in oven, uncovered for 15 - 20 minutes, until vegetables are tender and lightly browned, stirring once or twice.
- Meanwhile, bring broth to a boil. Cover and keep simmering. Heat a large skillet over medium heat. Add orzo and garlic and cook for 2-3 minutes until orzo is lightly browned, stirring frequently. Remove from heat.
- Add 1/2 cup of the broth to the orzo. Return to heat and stir frequently until broth is absorbed. Continue adding broth to the orzo, 1/2 cup at a time, with orzo absorbing the broth before adding more. Cook and stir until orzo is tender and creamy, about 15 minutes.
- Add vegetables and walnuts to orzo and gently stir together. Sprinkle each serving with feta cheese.
Nutrition Facts : Calories 390.9, Fat 10.5, SaturatedFat 1.5, Sodium 681.5, Carbohydrate 63.9, Fiber 8.7, Sugar 5.9, Protein 17
ORZO AND MUSHROOM RISOTTO
Make and share this Orzo and Mushroom Risotto recipe from Food.com.
Provided by Papa D 1946-2012
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a 12 inch non-stick skillet over medium heat melt butter with oil and sauté mushrooms and onions until tender, remove from heat.
- In a 2-quart saucepan over medium high heat, add the olive oil and butter. Once the oil is hot and the butter is melted, add the orzo and stir until lightly toasted, about 3 minutes. Add the garlic and cook for 30 seconds, stirring. Add the wine, stir, and cook to deglaze the pan.
- Once the wine has nearly evaporated, add the mushrooms, onions and 1 cup of the stock, stirring constantly until the stock is absorbed by the orzo, about 10 minutes, repeat 1 cup of stock at a time stirring constantly and add the salt, and white pepper with last cup. When the last cup of stock is absorbed stir in the butter and adjust the seasoning, to taste.
ORZO RISOTTO
Provided by Jeanne Thiel Kelley
Categories Citrus Garlic Herb Onion Pasta Side Sauté Vegetarian Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large saucepan over medium heat. Add shallots and garlic. Sauté until shallots are tender, about 5 minutes. Add orzo; sauté 5 minutes. Mix in 6 cups boiling water and salt. Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about 18 minutes. Remove from heat. Mix in thyme and peel, then parsley.
SPRING ORZO RISOTTO
I thought I had Arborio rice but I obviously did not. Orzo pasta makes a delightful risotto with help from spring veggies like asparagus and peas. For service, garnish with some freshly grated Grana Padano cheese and chopped parsley.
Provided by Jonathan Charbz
Categories Risotto
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
- Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper. Cook and stir for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.
- Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.
- Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.
Nutrition Facts : Calories 408.7 calories, Carbohydrate 63 g, Cholesterol 21.2 mg, Fat 11 g, Fiber 6.3 g, Protein 15.8 g, SaturatedFat 5.3 g, Sodium 504.5 mg, Sugar 7 g
ONE-POT SEAFOOD ORZO RISOTTO
Easy and delicious as well as a real stunner, this winner dinner comes together in less than an hour. It's a paella-like pasta dish that cooks on the stovetop, then your choice of seafood is added and the dish goes under the broiler until it's cooked through.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 17
Steps:
- Preheat broiler with rack 8 inches from heat source. Heat oil in a large ovenproof braiser or saute pan over medium-high heat. Add garlic, onion, and fennel; saute, stirring occasionally, until just starting to brown, about 3 minutes. Add tomato paste; season with salt and pepper and cook, stirring, 2 minutes. Stir in vermouth and saffron and cook 1 minute more.
- Add orzo, clam juice, and broth; bring to a simmer. Stir in mussels and simmer, stirring frequently, until almost all liquid is absorbed and orzo is al dente, about 9 minutes.
- Season shrimp and squid with salt and add to braiser with cockles, scattering throughout and nestling into orzo mixture. Broil 5 minutes. Season fish with salt and tuck into mixture. Broil until seafood is cooked through, about 5 minutes more. Let stand 5 minutes, top with parsley, and serve.
ORZOTTO WITH ZUCCHINI & PESTO (ORZO RISOTTO)
This creamy,golden, and delicious dish is from acclaimed Italian chef Cesare Casella. He serves it at his restaurant, Salumeria Rosi, on the Upper West Side. Orzo is easier to work with than rice. You can cook it 3/4 of the way and hold it, chilled, in the refrigerator and add the last half cup of broth and half cup of water the next day." Recipe was printed in the New York Times.
Provided by blucoat
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the pesto: In a small food processor or blender, combine pine nuts (optional), garlic and basil. Pulse to chop, then while continuing to pulse, slowly pour in the oil to make a chunky mixture; do not purée. Transfer to a small bowl, and add the Parmigiano-Reggiano and Pecorino Romano. Mix well, and season with salt, pepper and chili flakes to taste. Set aside.
- For the orzotto: Place vegetable broth in a small saucepan and bring to a bare simmer. In another small saucepan, bring 2 cups of lightly salted water to a bare simmer. In a skillet over medium heat, combine 2 tablespoons olive oil and onion, and sauté until soft and translucent, 5 to 10 minutes. Add orzo and sauté until lightly toasted, 1 to 2 minutes. Add wine and sauté until evaporated. Season lightly with salt.
- Add 1 cup hot broth and simmer, stirring constantly, until liquid is almost absorbed. Add 1 cup hot water and repeat. Continue to alternately add broth and water 1/2 cup at a time until orzotto is tender; total cooking time will be 16 to 20 minutes and all the broth or water may not be needed. The finished orzo should be golden yellow (add too much water and the flavor will be weak; add too much broth and the color will darken). Set aside finished orzo, cover and keep warm.
- In a small skillet over medium heat, heat remaining 1 tablespoon olive oil and add zucchini. Sauté until lightly browned, about 5 minutes. Stir zucchini and 2 tablespoons pesto into the orzo (reserve any remaining pesto for another use). Add Parmigiano-Reggiano, stir until melted and adjust salt as needed. Serve immediately.
Nutrition Facts : Calories 402.8, Fat 23.1, SaturatedFat 4.3, Cholesterol 5.7, Sodium 140.1, Carbohydrate 34.7, Fiber 2.1, Sugar 1.8, Protein 9
ORZO RISOTTO
Make and share this Orzo Risotto recipe from Food.com.
Provided by kimbearly
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- cook orzo in large pot of boiling,salted water according to package directions.
- drain and rinse under cold water.
- transfer orzo into large saucepan and add broth and garlic.
- simmer and stir till stock is absorbed.
- stir in cheeses,and butter.
- season with salt and pepper to taste.
- serve immediatly.
Nutrition Facts : Calories 349.3, Fat 6.7, SaturatedFat 3.5, Cholesterol 13.4, Sodium 334.6, Carbohydrate 57.7, Fiber 2.5, Sugar 1.6, Protein 13.3
FIVE-SPICE CHILE-TEA RUBBED PARTRIDGE WITH GRILLED FENNEL AND WILD MUSHROOM ORZO 'RISOTTO'
Steps:
- In a small bowl, combine the tea, salt, chile flakes, chipotle, garlic, cayenne pepper, green onion flakes, Chinese five spice, and lime zest. Coat both sides of the partridge with the tea spice, reserving 1 tablespoon for the fried mushroom garnish.
- Slice the fennel bulb lengthwise, brush with the grapeseed oil, and season with the salt and pepper. (If fennel bulb is very large, pre-blanch it in boiling salted water for 5 minutes so it doesn't burn on the grill before being cooked through.)
- Place the partridge and the fennel side by side on a hot, well-oiled grill, and cook for about 8 to 12 minutes a side. Be careful to move the partridge around if/when there are flare-ups.
- Plating: On a large platter place a small mound of the 'risotto' in the middle of the bowl. Place bird on top and arrange the fennel around the bird. Drizzle with the truffle oil and garnish with crispy chanterelles and chopped scallions.
- Beverage: Brickhouse Gamay-Noir
- Heat a medium saucepan over medium heat. Add the grapeseed oil and swirl to coat the pan. When the oil shimmers add the shallots, garlic, and orzo. Saute, stirring, until soft, about 3 minutes.
- Add a ladleful of the stock and continue to cook, stirring, until the liquid is absorbed. Add more stock and continue to cook and stir, allowing each addition of stock to be absorbed before adding the next, until the orzo is cooked through and has a creamy, risotto-like consistency, about 15 to 20 minutes. Add mushrooms and stir to heat through. Season with the salt and pepper, to taste.
- Toss the flour with a tablespoon of the remaining tea spice mix. Toss the remaining cup of chanterelles in the flour to coat them lightly, then deep fry in hot canola oil for 1 to 2 minutes until brown and crisp on the edges.
LEMONY CHICKEN AND SCALLION ORZO, RISOTTO-STYLE
A quick, tasty dish influenced by the flavors of Greek cuisine. Easy, different, and a great way to use up left over chicken!
Provided by fosterson
Categories One Dish Meal
Time 40m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a heavy skillet.
- Sautee the white portions of the scallions until tender, reserve the green portions.
- Add pasta and stir frequently until some of the grains are toasted golden brown.
- Add 1 cup of the chicken broth, and allow it to absorb, stirring frequently. When it's almost dry, add another 1/2 cup of broth. Continue in this fashion until the pasta is al dente. If you need more liquid, just add a bit more water.
- Add chicken, herbs, rest of scallion, Greek seasoning, and juice from half the lemon, stirring until the chicken is warmed through and the herbs have wilted a bit.
- The orzo should be soft, and a thick, almost creamy sauce should have developed. At this point, add the myzithra cheese and stir until it's thoroughly incorporated.
- Add additional salt, pepper, and lemon juice to correct the seasoning.
Nutrition Facts : Calories 416.6, Fat 9.5, SaturatedFat 1.6, Sodium 753.3, Carbohydrate 65.3, Fiber 3.4, Sugar 3.3, Protein 16.1
ORZO "RISOTTO"
Categories Cheese Pasta Side Quick & Easy Spring Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 side-dish servings
Number Of Ingredients 8
Steps:
- Cook orzo in a large pot of boiling salted water until barely al dente, 5 to 6 minutes. Drain in a colander and rinse under cold water to stop cooking.
- Transfer orzo to a 2-quart heavy saucepan and add stock, zest, and thyme. Simmer over moderate heat, stirring constantly, until stock is absorbed, about 5 minutes.
- Stir in cheese, butter, salt, and pepper and serve immediately.
CORNISH GAME HENS, WITH ORZO RISOTTO AND GRILLED ZUCCHINI RECIPE
Provided by á-174942
Number Of Ingredients 33
Steps:
- In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, parsley, and crushed red pepper. Mix to combine and set aside. Place the hens on a cutting board. With a boning knife, cut along the backbone and remove. Place the hens breast-side down and using the heel of your hand, push down to break the breastbone and flatten. Tuck the wing tips behind the joint of the wing that meets the breast. Place in a 9- by 13-inch, non-reactive baking dish and add the marinade. Refrigerate for at least 2 hours and up to 6 hours, turning occasionally to evenly coat. Preheat the oven to 500 degrees and preheat the bricks for 20 minutes. (Alternately, heat the bricks on the grill for 30 minutes.) Preheat a grill to medium heat. Remove the birds from the marinade and season on both sides with the Essence, salt, and pepper. Place the birds, breast-side down, on the grill. Place 2 bricks on each bird to cover completely and flatten. Cook for 5 minutes, turn at a 90 degree angle and cook, for 5 minutes. Remove the bricks and turn the birds. Cook on the second side for 2 minutes, then turn 90 degrees and cook for an additional 2 minutes. Remove from the grill, place on a cutting board and let rest for 5 minutes. Cut each bird in half lengthwise. Serve with the Orzo Risotto and Grilled Zucchini. For the Orzo Risotto: In a 2-quart saucepan set over a medium high heat, add the olive oil and butter. Once the oil is hot and the butter is melted, add the orzo and toast lightly, about 3 minutes. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds, stirring. Add the wine, stir, and cook to deglaze the pan. Once the wine has nearly evaporated, add 2 cups of the stock, stirring constantly until the stock has evaporated, about 5 minutes. Add the remaining 2 cups of stock, the salt, and white pepper, and cook until it has been absorbed by the orzo. Add the parsley and stir to blend. Remove the pan from the heat and add the cheese. Stir in the butter and adjust the seasoning, to taste. For the Grilled Zucchini: Place zucchini, salt, pepper and olive oil in a large mixing bowl and toss well to evenly coat. Place on a grill over low heat and cook, turning, for 3 to 4 minutes. This recipe yields 4 servings.
ORZO 'RISOTTO' WITH MUSHROOMS
This recipe was clipped out of a local newspaper and tucked away for a few years. I ran across this in my recipe file and tried it. It was very good and freezes well. This is one of the recipes in Good Housekeeping's Best One-Dish Meals. Hope you enjoy!
Provided by sloe cooker
Categories Low Cholesterol
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In 5-quart saucepan, prepare orzo in boiling salted water as label directs; drain orzo.
- Meanwhile, in nonstick 12-inch skillet heat olive oil over medium heat until hot.
- Add onion and cook 5 minutes. Increase heat to medium-high. Add both kinds of mushrooms and 1/4 teaspoon salt; cook, stirring frequently, until mushrooms are tender and golden. Remove skillet from heat; stir in white wine.
- In small bowl, mix cornstarch with milk. Add cornstarch mixture to 5-quart saucepan in which orzo was cooked. Heat to boiling over medium heat. Reduce heat to low: simmer 1 minute. Stir in orzo, mushroom mixture, parmesan, parsley, margarine or butter and 1/4 teaspoon salt, heat through.
- Serve "risotto" immediately while still creamy.
Nutrition Facts : Calories 432.8, Fat 8.2, SaturatedFat 2.5, Cholesterol 10, Sodium 164.2, Carbohydrate 70.4, Fiber 4.2, Sugar 9.9, Protein 17.8
CREAMY CARBONARA ORZO RISOTTO RECIPE - (4.3/5)
Provided by lorik
Number Of Ingredients 10
Steps:
- Heat a Dutch oven or large, heavy-bottomed pot over medium heat until hot, about 3 minutes. Add the pancetta and cook until the fat starts to render out, about 1 minute. Add the onion and thyme and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes. Add the orzo and cook, stirring occasionally, until lightly toasted and fragrant, about 2 minutes. Add 2 1/2 cups water and scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the milk and 3/4 teaspoon salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring often and making sure to scrape the bottom and corners of the pan with the wooden spoon, until almost all of the liquid is absorbed and the orzo is tender, about 10 minutes. (Depending on the brand of orzo, you may need more liquid, so add more water, 2 tablespoons at a time, if all of the liquid is absorbed but the orzo is not tender yet; you want the final mixture to be creamy, but not clumpy and gluey.) Remove the pot from the heat and stir in the parsley and Parmesan. Taste and season with more salt as needed. Serve immediately. Recipe Notes • Pancetta substitution: Pancetta is an unsmoked Italian bacon. If you can't find it, use regular smoked bacon instead. • Reheating leftovers: When reheating leftovers, add a tablespoon of water or milk to loosen the mixture up. Calories 498 Fat 17.3 g (26.6%) Saturated 6.9 g (34.3%) Trans 0 g Carbs 64.8 g (21.6%) Fiber 2.9 g (11.5%) Sugars 7.7 g Protein 19.4 g (38.9%) Cholesterol 32.7 mg (10.9%) Sodium 773.9 mg (32.2%)
CREAMY ITALIAN ORZO RISOTTO
Ever made risotto and been overwhelmed because its a long process and can't get alot of other stuff done with the constant stirring? Well then you might want to try this...
Provided by Sarah Pavelchak
Categories Pasta Sides
Time 20m
Number Of Ingredients 13
Steps:
- 1. Boil Orzo in salted water for only 5min. pasta needs to still be aldente. Once cooked, drain and poor cold water over to stop the cooking process.
- 2. Right before you drain the pasta make sure to save about 1/2 cup of the pasta water.
- 3. While pasta is boiling sautee chopped onion and garlic in the 3 tlbs. of Olive oil. Cook till soft. Then add white wine.
- 4. Take the cool drained pasta and add to the onions, garlic, and white wine on about a med. heat.
- 5. Next add sage, thyme (both herbs should be chopped finely), the 1/2 can of cream of chicken and the pasta water to the orzo.
- 6. Stir the mixture continually for about 5min. Mixture should be low boiling, that way the pasta will absorb the liquids.
- 7. Add the pepper and parmesean cheese last when mixture seems creamy and absorbed enough. The finishing touch will be the butter.
- 8. The whole cooking process should only take about 20min. That way you have time to cook something else if you wish, goes great with grilled chicken!
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