Orzo Risotto

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Orzo risotto is a quick and tasty dish you can make in just 15 minutes. It’s a great option when you want something creamy and comforting but don’t have time to stand over the stove. You’ll love how the orzo pasta absorbs the flavors of garlic, Parmesan, and truffle oil to create a rich, satisfying meal.

This recipe serves 8 people and is perfect for a family dinner or gathering with friends. The prep is simple – just chop some shallots and garlic, and you’re ready to go. With orzo, white wine, and chicken stock as the base, you’ll create a delicious meal that’s sure to impress.

Exact Ingredients List

Here’s what you’ll need to make this tasty orzo risotto:

• 4 1/2 cups low-sodium chicken stock
• 2 tablespoons olive oil
• 1 large shallot, minced
• 3-4 cloves garlic, minced
• 1/4 teaspoon dried thyme
• 1 pound (16 oz) box orzo pasta

For added flavor and creaminess:

• 1/2 cup dry white wine
• 1/4 cup finely shredded parmesan cheese
• 1/4 cup finely shredded Asiago cheese
• 2 tablespoons unsalted butter

To season and garnish:

• Salt and black pepper, to taste
• Fresh chopped parsley
• Truffle oil (optional)

You can adjust the amounts based on your taste. Feel free to add more cheese for extra richness or swap the herbs to match your main dish.

Instructions

Get ready to make a delicious orzo risotto! Here’s how:

1. 
   

   Warm up your chicken stock in a pot. Keep it on low heat.

   
   
2. 
   

   In a big skillet, cook the shallot in olive oil until it’s soft. Add garlic and thyme.

   
   
3. 
   

   Toss in the orzo and cook for a few minutes. It should get a bit toasty.

   
   
4. 
   

   Pour in the wine and stir until it’s mostly gone.

   
   
5. 
   

   Now add the stock. Keep stirring as the orzo cooks and soaks up the liquid. This takes about 10-12 minutes.

   
   
6. 
   

   Take the pan off the heat. Mix in cheese and butter until it’s all melty.

   
   
7. 
   

   Taste it and add salt and pepper if you need to.

   
   

Your orzo risotto is ready! Put it on plates and sprinkle some extra cheese and herbs on top. If you want, add a little truffle oil for extra flavor.

This dish is easy and quick. You don’t have to stand at the stove for hours like with regular risotto. But it’s just as tasty! Enjoy your meal!

Possible Substitutes List & Recipe Variations

Can’t find orzo? No worries! You have plenty of tasty options to try instead. Here are some great substitutes:

• Arborio rice
• Pearl couscous (Israeli couscous)
• Acini di pepe pasta
• Broken spaghetti
• Ditalini pasta

Want to mix things up? Try these yummy variations:

1. Swap chicken stock for vegetable broth to make it vegetarian.
2. Add sautéed mushrooms for an earthy flavor.
3. Stir in cooked peas or asparagus for extra veggies.
4. Use different cheese combos like Gruyère and Pecorino Romano.

For a fun twist, try making a “risotto” with quinoa or farro. These whole grains add a nutty taste and more fiber to your dish.

Remember, cooking is all about experimenting! Don’t be afraid to try new ingredients and make this recipe your own. You might discover a new favorite along the way.

Tips, Tricks & Storing

Make your orzo risotto even better with these handy tips:

• Toast the orzo before adding liquid for extra flavor.
• Stir often to release the starch and create a creamy texture.
• Use warm stock to help the orzo cook evenly.

Got leftovers? No problem! Store your risotto in an airtight container in the fridge for up to 3 days.

To reheat, add a splash of broth or water and warm it gently on the stove. Stir frequently to bring back that creamy consistency.

Want to switch things up? Try these tasty add-ins:

• Roasted veggies
• Cooked chicken or shrimp
• Sun-dried tomatoes
• Fresh herbs like basil or oregano

For a fun twist, use the cooled risotto to make crispy rice balls. Just shape, coat in breadcrumbs, and fry until golden.

Remember, risotto is best served right away. But if you need to make it ahead, undercook it slightly. Then finish cooking with extra broth when you’re ready to serve.