Thursday, November 11, 2010

Orzo "Risotto"

As promised here is "orzo" risotto. When I first considered this recipe, I was worried the orzo pasta would be too mushy but it comes out perfectly in this recipe, adapted from Mark Bittman's Kitchen Express.

This recipe goes well with Spicy Grilled Shrimp Kabobs.

2 tbsp butter
2 tbsp oil
1/2 cup of your favorite herb - cilantro, basil, chives etc
1 lb orzo
6 cups chicken or vegetable stock
1 cup grated Parmesan
2 tbsp butter

What to do
  1. Heat stock until simmering.
  2. Heat oil and 2 tbsp butter in large saute pan or pot until foamy (medium heat).
  3. Add herbs and saute for one minute.
  4. Add orzo and cook and stir until orzo is translucent (3-5 minutes).
  5. Stir in stock, one ladleful at a time, waiting for liquid to be absorbed by pasta before adding another ladle of stock.
  6. Repeat until the pasta is al dente and liquid is mostly absorbed (8 minutes).
  7. Add cheese and remaining butter. Stir until creamy. If needed add a little bit of extra stock. Enjoy!


  1. risotto with orzo... hmmm... interesting!!! :D

  2. wow this is perfect for me since i really don't like the texture of rice but risotto is always so appealing