Kelsey Nixon of Kelsey's Essentials recipe:
- 2 tablespoons extra-virgin olive oil
- 1 cup diced onion
- 1 1/2 cups orzo or pearl barley
- 1/2 cup dry white wine
- 3 cups chicken stock or low-sodium broth
- 1/3 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Salt and freshly ground black pepper
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.
DirectionsIn 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.
This was a quick and delicious alternative to the traditional risotto. Very easy and very tasty!!
Linking up to Presto Pasta Nights hosted by Three Cookies.