Orzo Risotto is the perfect accompaniment to any meal or can be enjoyed on its own. Instead of using arborio rice, this recipe uses orzo pasta, making this a fun and delicious twist on the creamy Italian classic. The orzo is complimented beautifully by notes of crisp white wine and nutty parmesan cheese, pure delight in every bite.
Chef Stephanie Banyas
4-6
20 minutes
20 minutes
Mediterranean
Side
Orzo Risotto is the perfect accompaniment to any meal or can be enjoyed on its own. Instead of using arborio rice, this recipe uses orzo pasta, making this a fun and delicious twist on the creamy Italian classic. The orzo is complimented beautifully by notes of crisp white wine and nutty parmesan cheese. It's pure delight in every bite.
3 ½ cups low sodium chicken broth or vegetable broth
4 tbsp olive oil
1 large shallot, finely chopped
3 garlic cloves, minced
1 lb orzo
¾ cup dry white wine, such as Sauvignon Blanc optional
1 tsp sea salt
2 tbsp salted butter
½ cup heavy cream, optional
2 oz parmesan or Romano cheese, finely grated, optional
1 tsp freshly cracked black pepper
Finely chopped herbs such as parsley, chives, tarragon
Saucepan
Risotto Spoon
Heat the chicken broth in a small saucepan over low heat until almost simmering.
In a medium saucepan, heat 3 tablespoons of oil over medium heat. When the oil is shimmering, add the shallots and cook, stirring often until softened (about 3 minutes).
Add the garlic and orzo and cook, stirring until the pasta is a light golden brown, (about 3-4 minutes).
Add the wine and stir until evaporated, (about 1-2 minutes).
Add the warmed broth along with the salt to the saucepan, increase the heat to high and bring the mixture to a boil.
Reduce the heat to low and simmer, stirring often, until most of the liquid has been absorbed and the pasta is al dente (about 10-12 minutes).
Remove from the heat and stir in the butter, cheese, cream and herbs if desired.
