Orzo Risotto

Experience the luxurious creaminess of Orzo Risotto, a delightful twist on the classic Italian dish that swaps traditional rice for tender orzo pasta. Infused with the rich flavors of sautéed onions, garlic, and a touch of Parmesan cheese, this recipe delivers a velvety, restaurant-quality dish in just 30 minutes. Toasted orzo is cooked with warm vegetable or chicken stock, ladle by ladle, to achieve a risotto-like consistency, while optional additions of dry white wine and heavy cream enhance its depth and richness. Perfect as a comforting side dish or a satisfying main, this creamy orzo risotto is finished with a sprinkle of fresh parsley or basil for a burst of freshness. Whether you're impressing dinner guests or elevating a weeknight meal, this versatile recipe will quickly become a favorite on your table.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Orzo pasta
• 2 tablespoons Olive oil
• 1 tablespoon Butter
• 1 medium Yellow onion, finely diced
• 2 cloves Garlic, minced
• 4 cups Vegetable or chicken stock
• 0.5 cup Dry white wine (optional)
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons Heavy cream (optional)
• 0 to taste Salt
• 0 to taste Black pepper
• 2 tablespoons Fresh parsley or basil, chopped (for garnish)

Directions

Step 1

In a medium saucepan, warm the vegetable or chicken stock over low heat. Keep it warm while you prepare the orzo risotto.

Step 2

In a large skillet or heavy-bottomed pot, heat the olive oil and butter over medium heat until the butter is melted and foamy.

Step 3

Add the diced onion to the skillet and sauté for 3-4 minutes, or until softened and translucent. Stir occasionally to prevent browning.

Step 4

Add the minced garlic and sauté for another 30 seconds, or until fragrant.

Step 5

Stir the orzo into the skillet, ensuring each grain is coated in the oil and butter mixture. Toast the orzo for 1-2 minutes, stirring frequently.

Step 6

If using white wine, pour it into the skillet and stir until it is mostly absorbed by the orzo, about 1-2 minutes.

Step 7

Start adding the warm stock, one ladleful (about 1/2 cup) at a time, stirring frequently until each ladleful is absorbed before adding the next. Continue this process for approximately 15-18 minutes, or until the orzo is tender and creamy.

Step 8

Once the orzo is cooked, stir in the grated Parmesan cheese. If you desire a richer dish, stir in the heavy cream at this stage.

Step 9

Season the risotto with salt and black pepper to taste.

Step 10

Remove the skillet from heat and let the risotto rest for 2 minutes.

Step 11

Garnish with fresh parsley or basil before serving immediately. Enjoy your creamy orzo risotto!

Nutrition Facts

Serving size	1558.8 grams (1558.8g)

Amount per serving	% Daily Value*
Calories	1566

Total Fat 68.10g	87%
Saturated Fat 26.20g	131%
Polyunsaturated Fat 3.00g
Cholesterol 107mg	36%
Sodium 6579mg	286%
Total Carbohydrate 175.90g	64%
Dietary Fiber 14.90g	53%
Total Sugars 14.00g
Protein 50.20g	100%

Vitamin D 2IU	11%
Calcium 607mg	47%
Iron 9mg	52%
Potassium 590mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.4%

Protein: 13.2%

Carbs: 46.4%