Orzo Risotto
Experience the luxurious creaminess of Orzo Risotto, a delightful twist on the classic Italian dish that swaps traditional rice for tender orzo pasta. Infused with the rich flavors of sautéed onions, garlic, and a touch of Parmesan cheese, this recipe delivers a velvety, restaurant-quality dish in just 30 minutes. Toasted orzo is cooked with warm vegetable or chicken stock, ladle by ladle, to achieve a risotto-like consistency, while optional additions of dry white wine and heavy cream enhance its depth and richness. Perfect as a comforting side dish or a satisfying main, this creamy orzo risotto is finished with a sprinkle of fresh parsley or basil for a burst of freshness. Whether you're impressing dinner guests or elevating a weeknight meal, this versatile recipe will quickly become a favorite on your table.
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Recipe Information
Ingredients
- 1 cup Orzo pasta
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 4 cups Vegetable or chicken stock
- 0.5 cup Dry white wine (optional)
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Heavy cream (optional)
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley or basil, chopped (for garnish)
Instructions
In a medium saucepan, warm the vegetable or chicken stock over low heat. Keep it warm while you prepare the orzo risotto.
In a large skillet or heavy-bottomed pot, heat the olive oil and butter over medium heat until the butter is melted and foamy.
Add the diced onion to the skillet and sauté for 3-4 minutes, or until softened and translucent. Stir occasionally to prevent browning.
Add the minced garlic and sauté for another 30 seconds, or until fragrant.
Stir the orzo into the skillet, ensuring each grain is coated in the oil and butter mixture. Toast the orzo for 1-2 minutes, stirring frequently.
If using white wine, pour it into the skillet and stir until it is mostly absorbed by the orzo, about 1-2 minutes.
Start adding the warm stock, one ladleful (about 1/2 cup) at a time, stirring frequently until each ladleful is absorbed before adding the next. Continue this process for approximately 15-18 minutes, or until the orzo is tender and creamy.
Once the orzo is cooked, stir in the grated Parmesan cheese. If you desire a richer dish, stir in the heavy cream at this stage.
Season the risotto with salt and black pepper to taste.
Remove the skillet from heat and let the risotto rest for 2 minutes.
Garnish with fresh parsley or basil before serving immediately. Enjoy your creamy orzo risotto!
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 6579 mg | 286% | |
| Total Carbohydrate | 175.9 g | 64% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 14.0 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 606 mg | 47% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 590 mg | 13% | |
*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.
