Orzo Risotto
Source of Recipe
gourmettodaycookbook.com
Recipe Introduction
Skip at cookskorner.com knows that rice, while being a problem for my tummy, is one of my favorites and recommended this recipe. It was delicous. It goes together very easily and takes very little time. I ended up not using all of the broth/water mixture. You have to taste as you go to make sure that the orzo isn't getting too soft. I'm looking forward to trying variations of this recipe, especially our favorite seafood risotto!
List of Ingredients
3 cups water
2 cups Chicken Stock (page 153) or store-bought reduced-sodium broth
1 1⁄2 cups finely chopped onions
2 tablespoons olive oil
3⁄4 teaspoon finely chopped fresh thyme
1 1⁄2 cups (about 10 ounces) orzo
1⁄2 cup dry white wine
1⁄2 cup finely grated Parmigiano-Reggiano
2 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
Salt
1⁄2 teaspoon freshly ground black pepper
Recipe
Place water and stock in a small saucepan. Bring to a simmer, reduce the heat and keep warm.
Saute onions in a 2 1/2 to 3-quart heavy saucepan over medium heat, until softened - about 8 - 10 minutes. Add the thyme and cook one minute more. Add the orzo and saute, stirring frequently, until it smells toasted and is a little darker - about 3 minutes. Add the wine and cook until it is almost evaporated.
Add 1 cup of the water/stock mixture and cook, stirring constantly, until absorbed. Continue to add the water/stock mixture 1/4 cup at a time, stirring often and letting each addition absorb before adding the next. Cook until the orzo is al dente and creamy looking. This will take up to 15 minutes.
Remove from heat and add the cheese, butter, lemon zest, and salt and pepper to taste.
Serves 6 - 8
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