creamy orzo with parmesan

• total tid: total time 30 minutes

Ingredienser

1 tablespoon unsalted butter

1 small garlic clove, minced

¼ cup orzo

1 cup chicken or vegetable broth

Pinch table salt

¼ cup grated Parmesan cheese

Vejledning

Melt butter in small saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in orzo and cook for 1 minute. Stir in broth and salt, bring to simmer, then reduce heat to medium-low. Simmer gently, stirring often, until orzo is tender and creamy, 13 to 15 minutes. Off heat, vigorously stir in Parmesan until creamy and season with salt and pepper to taste. Serve.

Notater

kitchen improv

level up Sprinkle with fresh chopped herbs or add some crunch with crisped bacon, pancetta, or prosciutto.

get saucy Dollop with pesto or drizzle with chill oil.

make it a meal Add quick- cooking or no-cook vegetables (thawed frozen peas, blanched asparagus or green beans, chopped sun-dried tomatoes, halved cherry or grape tomatoes, or halved baby artichoke hearts); top with chicken, shrimp, steak, or roasted vegetables.

why this recipe works After a long day, when you're looking for comfort in a bowl, cozy up to this creamy, cheesy pasta. While we love traditional risotto (see page 258), we wanted an easy alternative that would be ready in a fraction of the time. Orzo pasta was the answer: It helped us create a quick and satisfying dish with the same rich body of risotto, but without the need to add measured amounts of liquid in stages. We cooked the orzo in a small amount of broth to create tender, flavorful grains; stirring the pasta frequently released its starches, creating a creamy, risotto-like texture. Finishing it with a generous handful of Parmesan cheese intensified its richness and flavor. While we'd happily eat this all on its own, it pairs perfectly with any number of proteins, or with hearty roasted vegetables. If the finished orzo is too thick, stir in hot water, a few tablespoons at a time, to adjust the consistency.