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Monday, February 21, 2011

Orzo Risotto

I picked up some fresh orzo at the Winter Park Farmer's Market a couple of weekends ago and made this side dish last night with steaks and a salad.  It was light, flavorful, creamy, and easy!  I really enjoyed it!

Serves 4


6 Tbsp (3/4 stick) butter
3/4 Cup minced shallots
2 Minced garlic cloves
2 Cups orzo (rice shaped pasta)
6 Cups boiling water
1 1/2 Tsp coarse kosher salt
1 1/2 Tbsp chopped fresh thyme
1 Tbsp grated fresh lemon zest
6 Tbsp finely chopped fresh italian parsley


Melt butter in heavy large saucepan over medium heat.  Add shallots and garlic.  Saute until tender and translucent, about 5 minutes.  Add orzo, saute 5 minutes.  Mix in 6 cups boiling water and salt.  Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about 18 minutes.  Remove from heat.  Mix in thyme, lemon zest, and parsley.

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