Creamy Italian Orzo Risotto
By
Sarah Pavelchak
@SemiItalianOnTheMove
1
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...
Rating:
★★★★★ 1 vote
Serves:
4
Prep:
5 Min
Cook:
15 Min
Ingredients
- 1 box
- orzo pasta
- 4 Tbsp
- olive oil, extra virgin
- 2 tsp
- salt
- 1 Tbsp
- black pepper
- 1/4 c
- white wine
- 1/2 can(s)
- cream of chicken soup
- 1/2 c
- pasta water
- 1 bunch
- sage
- 1 bunch
- thyme, leaves
- 1 Tbsp
- salted butter
- 1/2 c
- parmesan cheese
- 1/2 small
- onion chopped
- 2 small
- garlic cloves chopped
How to Make Creamy Italian Orzo Risotto
- 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!
