Orzo Risotto

Orzo Risotto

from thealmondeater.com
30 min

This 30-minute Orzo Risotto recipe is addictively decadent. It’s made with orzo pasta instead of arborio rice but is just as creamy, flavorful, and cheesy as traditional risotto!

Ingredients

  • 2 tbsp butter
  • 1 large shallot (diced)
  • 2 garlic cloves (minced)
  • 1 cup orzo
  • 1/2 cup dry white wine
  • 1 tsp salt
  • 2 1/2 cups warmed (warm in the microwave or over the stovetop) vegetable broth ((add more broth if needed))
  • 1/2 cup freshly grated parmesan cheese (plus more to taste)
  • 3 tbsp fresh parsley (chopped)
  • 1/2 tsp black pepper (plus more to taste)

Directions

  1. 1

    Melt butter in a medium-large saucepan or dutch oven over medium heat. Once the butter is melted, add the shallots and a pinch of salt and cook for 3-4 minutes, stirring frequently. Add garlic and stir for another minute.

  2. 2

    Add the orzo and keep stirring until pasta is lightly golden for about 2-3 minutes.

  3. 3

    Pour in the wine and stir until the wine has evaporated; reduce heat to medium-low.

  4. 4

    Pour ½ cup of the warmed broth into the saucepan and stir. Simmer for 2-3 minutes, stirring occasionally, until the broth is absorbed. Add the broth ½ cup at a time, repeating this process, until the orzo is cooked through and the consistency is creamy, about 16-20 minutes.

  5. 5

    Remove the pan from the heat and gradually add the parmesan and parsley to the saucepan. Stir until the cheese has melted. Add the black pepper and more salt to taste. Enjoy!