Creamy Italian Orzo Risotto
olive oil, extra virgin
cream of chicken soup
garlic cloves chopped
1Boil Orzo in salted water for only 5min. pasta needs to still be aldente. Once cooked, drain and poor cold water over to stop the cooking process.
2Right before you drain the pasta make sure to save about 1/2 cup of the pasta water.
3While pasta is boiling sautee chopped onion and garlic in the 3 tlbs. of Olive oil. Cook till soft. Then add white wine.
4Take the cool drained pasta and add to the onions, garlic, and white wine on about a med. heat.
5Next add sage, thyme (both herbs should be chopped finely), the 1/2 can of cream of chicken and the pasta water to the orzo.
6Stir the mixture continually for about 5min. Mixture should be low boiling, that way the pasta will absorb the liquids.
7Add the pepper and parmesean cheese last when mixture seems creamy and absorbed enough. The finishing touch will be the butter.
8The whole cooking process should only take about 20min. That way you have time to cook something else if you wish, goes great with grilled chicken!