Creamy Italian Orzo Risotto Recipe

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Creamy Italian Orzo Risotto

Sarah Pavelchak


Ever made risotto and been overwhelmed because its a long process and can't get alot of other stuff done with the constant stirring? Well then you might want to try this...

pinch tips: How to Use a Meat Thermometer




5 Min


15 Min


1 box
orzo pasta
4 Tbsp
olive oil, extra virgin
2 tsp
1 Tbsp
black pepper
1/4 c
white wine
1/2 can(s)
cream of chicken soup
1/2 c
pasta water
1 bunch
1 bunch
thyme, leaves
1 Tbsp
salted butter
1/2 c
parmesan cheese
1/2 small
onion chopped
2 small
garlic cloves chopped

Directions Step-By-Step

Boil 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.
Right before you drain the pasta make sure to save about 1/2 cup of the pasta water.
While pasta is boiling sautee chopped onion and garlic in the 3 tlbs. of Olive oil. Cook till soft. Then add white wine.
Take the cool drained pasta and add to the onions, garlic, and white wine on about a med. heat.
Next add sage, thyme (both herbs should be chopped finely), the 1/2 can of cream of chicken and the pasta water to the orzo.
Stir the mixture continually for about 5min. Mixture should be low boiling, that way the pasta will absorb the liquids.
Add the pepper and parmesean cheese last when mixture seems creamy and absorbed enough. The finishing touch will be the butter.
The 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!

About this Recipe

Course/Dish: Pasta Sides
Other Tags: Quick & Easy, Healthy
Hashtags: #Dish, #orzo, #Risotto