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 vote5
Serves:
4
Prep:
5 Min
Cook:
15 Min
Ingredients
-
1 boxorzo pasta
-
4 Tbspolive oil, extra virgin
-
2 tspsalt
-
1 Tbspblack pepper
-
1/4 cwhite wine
-
1/2 can(s)cream of chicken soup
-
1/2 cpasta water
-
1 bunchsage
-
1 bunchthyme, leaves
-
1 Tbspsalted butter
-
1/2 cparmesan cheese
-
1/2 smallonion chopped
-
2 smallgarlic cloves chopped
How to Make Creamy Italian Orzo Risotto
- 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!
