Orzo with Saffron and Romano Cheese
Elevate your dinner table with this exquisite Orzo with Saffron and Romano Cheese—a dish that combines rich, aromatic flavors with creamy indulgence for a truly satisfying bite. Perfectly cooked orzo pasta is gently toasted for nutty undertones before simmering in savory chicken broth, infused with the golden luxury of saffron threads. The dish is brought to life with a velvety sauce of Romano cheese and heavy cream, delivering a bold and tangy finish that lingers on the palate. A touch of freshly ground black pepper and optional parsley garnish adds a fresh contrast to the creamy texture, making this an elegant yet approachable meal for any occasion. Whether you're hosting a dinner party or indulging in a cozy night at home, this quick 30-minute recipe is sure to impress. Ideal for fans of comforting pasta dishes with sophisticated flair, this recipe is a must-try for lovers of saffron and cheese-centric creations!
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Recipe Information
Ingredients
- 1.5 cups Orzo pasta
- 3 cups Chicken broth (or vegetable broth for vegetarian option)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 small Yellow onion, finely diced
- 2 cloves Garlic, minced
- 0.5 teaspoons Saffron threads
- 2 tablespoons Hot water
- 0.75 cups Romano cheese, grated
- 0.25 cups Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a small bowl, steep the saffron threads in 2 tablespoons of hot water. Set aside for at least 5 minutes to allow the flavors to infuse.
In a large skillet or saucepan, heat the olive oil and unsalted butter over medium heat until the butter is melted.
Add the finely diced onion to the pan and sauté for 3-4 minutes, or until it becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Pour the orzo into the pan and toast it for 2-3 minutes, stirring frequently, until it is lightly golden and aromatic.
Carefully add the chicken broth to the pan and stir to combine. Reduce the heat to medium-low and let the orzo simmer, stirring occasionally, for about 8-10 minutes or until the liquid is mostly absorbed and the pasta is tender.
Stir in the saffron water (including the threads) and mix well to distribute the color and flavor evenly.
Lower the heat to low and add the grated Romano cheese, heavy cream, salt, and black pepper. Stir continuously until the cheese is melted and the sauce is creamy.
Taste and adjust seasoning if necessary. If the mixture is too thick, you can add a splash of additional broth or water to loosen it.
Remove the pan from heat and allow the orzo to rest for 2-3 minutes before serving. This helps the flavors meld together.
Garnish with freshly chopped parsley if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.7 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 215 mg | 17% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 215 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.
