Mascarpone Orzo Risotto
Creamy, indulgent, and packed with vibrant flavors, Mascarpone Orzo Risotto is a modern twist on traditional risotto that swaps rice for tender orzo pasta. This one-pot recipe features perfectly toasted orzo simmered in a fragrant medley of dry white wine and warm stock, creating a luscious base for the rich mascarpone and nutty Parmesan cheeses. Accented with bright lemon zest and fresh parsley, this dish is as refreshingly light as it is decadently creamy. Ready in just 35 minutes, it’s an ideal choice for weeknight dinners or an elegant side dish to impress at dinner parties. Pair this luxurious risotto with seared scallops or roasted vegetables for a complete, show-stopping meal.
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Recipe Information
Ingredients
- 1 cup Orzo pasta
- 2 tablespoons Olive oil
- 1 small, finely chopped Shallot
- 2 cloves, minced Garlic
- 4 cups Chicken or vegetable stock
- 0.5 cup Dry white wine
- 0.75 cup Mascarpone cheese
- 0.5 cup, grated Parmesan cheese
- 1 teaspoon Lemon zest
- 2 tablespoons, chopped Fresh parsley
- (to taste) Salt
- (to taste) Black pepper
Instructions
Heat the chicken or vegetable stock in a medium saucepan over low heat. Keep warm during the cooking process.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the finely chopped shallot and cook for 2-3 minutes, stirring frequently, until it becomes translucent.
Add the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Stir in the orzo pasta, ensuring it is coated well with the oil and aromatics. Toast the orzo for 1-2 minutes, stirring constantly.
Pour in the dry white wine and stir until the liquid is mostly absorbed.
Start adding the warm stock one ladleful at a time, stirring frequently. Allow the liquid to be almost fully absorbed before adding the next ladle.
Continue this process for about 15-20 minutes, or until the orzo is cooked al dente and the mixture is creamy. You may not need all the stock or may need slightly more, depending on the orzo used.
Once the orzo is cooked, reduce the heat to low and stir in the mascarpone cheese, grated Parmesan, and lemon zest until fully combined and creamy.
Season with salt and black pepper to taste.
Remove the skillet from the heat and stir in the chopped fresh parsley.
Serve immediately, garnished with additional Parmesan and parsley if desired.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1447 mg | 63% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 4.4 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 220 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
