*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Never mind the chicken and brussels sprouts I served this with - I could have eaten this all by itself! Five stars for being a good basic recipe to use as a starting point for your own creativity with endless possibilities. What I liked best was not having to boil the orzo first drain it then proceed. I sauteed chopped cremini mushrooms along with the onion and garlic in both olive oil and butter. For a little more dimension in flavor and creaminess I used a mixture of chicken broth cream and a good glug of white wine. In addition to salt and pepper I seasoned this with some fresh thyme. Delicious!
This didn't have the creaminess of a typical risotto but it was still very yummy! I added some parm and a bit of fresh chopped raw spinach. I made a whole pound and my family devoured everything but a couple of tablespoons. Thanks Cynthia!
Not a risotto but a good pasta side. The liquid/orzo/time ratios are the key elements. Everything else is open for play. I used half chicken broth half white wine. Added fresh tomatoes (while cooking) and fresh basil and butter (at the end). Served Parm cheese on the side. Nice to be able to put it on and leave it while you're doing a quick steak/chicken breast/fish fillet. My tip: I grate the garlic on a micro plane (instead of mincing) and throw it in with the onion (no chunks of burnt/bitter garlic).
I actually cooked the orzo in 2% milk (with a little white wine and water thrown in for good measure). Added onion a can of stewed tomatoes and some frozen peas. Top with parmesan. This stuff is so good. I served with a basic shrimp scampi and some green beans. 'Twas very well received:)
This was very good and I was able to make it using ingredients already on hand. I did modify the recipe by using half chicken broth and half evaporated milk. I added a little more milk to the orzo as it was drying out. I also added parmesan cheese to the top. Definitely a keeper!
omg this was heavenly!! i've never made a homemade risotto because it sounds too labor intensive and i'm more of a quick and easy type of cook:) well this was both and turned out wonderfully. i've also made it will mini pearl pasta which had the same great results. mine is never dry has great flavor and goes with a lot of different types of main dish. thanks for a great stand-by recipe!