Orzotto

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 1 1/2 cups orzo or pearl barley
  • 1/2 cup dry white or red wine
  • 3 cups chicken stock, beef stock, or low-sodium broth
  • 1/2 to 1 cup vegetables
  • 1/3 cup grated cheese
  • Fresh herbs or other aromatics
  • 1/4 cup heavy cream
  • Vinegar or lemon juice
  • Salt and freshly ground black pepper
  • Orzotto Variations, recipes follow
Directions
  • In a heavy-bottomed medium saucepan, heat the olive oil. Add the onion and saute until fragrant and translucent. Add the orzo or barley and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.

  • Gradually add the stock, stirring frequently. Bring to a simmer and cover; cook for 8 to 10 minutes until the liquid is almost absorbed and orzo or barley is tender. Remove from heat.

  • Stir in the vegetables, grated cheese, fresh herbs or aromatics, heavy cream, and vinegar. Season the orzotto with salt and pepper and serve.

  • Orzotto Variations:

  • Lemon-Asparagus Orzotto: add 1/2 cup steamed diced fresh asparagus, 1 tablespoon lemon juice, and zest from 1/2 lemon.

  • Mushroom-Orzotto: 1 cup wild or culitvated mushrooms. Substitute chicken or beef stock with mushroom stock. Add 3/4 teaspoon fresh chopped thyme leaves and 1/2 cup Parmesan cheese.

  • Sweet Corn with Bacon Orzotto: Add 1/2 cup sweet corn, 1 tablespoon sugar, and 1/2 cup cooked and crumbled bacon.


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