This orzo risotto goes well with anything. It's so creamy and comforting. An easy side dish that will elevate your whole meal to the next level.
If you are looking for good orzo recipes to try, make this orzo risotto for dinner tonight.
You can serve this orzo risotto as a side dish for meat or fish. Or, serve it as a main dish by adding delicious toppings of your choice, such as sauteed mushrooms or other veggies.
Also, be sure to check this Shrimp scampi and orzo recipe on my site.
Jump to:
What is Risotto
Risotto is a classic Italian side dish that is oftentimes made of rice. The rice is usually cooked slowly to create a rich and velvety sauce, similar to mac n cheese but without dairy.
The traditional risotto calls for short-grain arborio rice as the main ingredient. But in this recipe, I will show you how to cook the risotto using orzo instead of rice. You really have to try it and I think you'll be surprised how it turns out.
What is Orzo
Orzo, also known as Risoni, is another type of short-cut pasta from Italy. Traditionally, orzo is made with wheat semolina flour, but it can also be made of whole grain.
Orzo is great on cold salad and soups. You can find Orzo at any grocery market for around $.99 per pound.
Ingredients for Orzo Risotto
This basic orzo risotto is made of orzo, white wine, low-sodium chicken broth, garlic, thyme, shallots, olive oil, butter, and parmesan cheese.
Broth. You can use chicken or vegetable broth or water.
Shallots. If you have no shallot at home, feel free to replace it with yellow onion.
How to Make the Creamiest Orzo Risotto
Step 1. Preheat the Broth
- In a stockpot, bring the broth to a simmer or heat it in a microwave.
Step 2. Cook the Aromatic Vegetables
- Heat oil in a large saucepan over medium heat.
- Cook shallots with a pinch of salt for about 4 minutes, stirring frequently.
- Add garlic and cook for 1 minute.
Step 3. Toast the Orzo
- Add orzo into the pot and keep stirring for about 4 minutes to prevent mushy risotto. Be careful not to burn the pasta.
Step 4. Add Wine
- Add the wine and bring to a simmer.
- Stir the mixture occasionally, until the wine is evaporated. This process should take about 2 minutes.
Step 5. Add the Broth
- Pour the hot broth into the pot. Increase the heat and bring the mixture to a boil.
- Immediately reduce the heat back to medium, simmer, and stir often until the pasta al-dente (slightly firm in the center) for about 18 minutes.
Step 6. Add Butter and Parmesan Cheese
- Remove the pot from the heat. Add butter and stir until melted.
- Gradually add parmesan, stirring until the cheese is melted.
- Adjust the seasoning with salt and cheese if necessary.
FAQ and Cooking Tips
You can keep the leftover orzo risotto in an airtight container. The leftover will last 3-5 days in the fridge or up to 2 months in the freezer.
Be sure to cook the pasta until al dente. If the pasta is too mushy, might not survive reheating. The easiest way to reheat the risotto is to place it in a microwave. Simply add a splash of water or broth (or cover with a damp paper towel) to maintain moisture and reheat for a minute or two.
What to Serve with Risotto
- Pan-Fried Trout
- Pressure Cooker Beef Ribs
- Baked Chicken Drumsticks
- Baked Honey Mustard Chicken Thighs
- Lemon Pepper Chicken Thighs
- Roasted Half Chicken
- Braised Beef Brisket
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.
📖 Recipe
Orzo Risotto
Ingredients
- 1 cup orzo
- 3 tablespoons olive oil , (or use butter)see notes
- ¾ cup chopped shallots, (lightly packed)
- 1 tablespoon minced garlic
- ¼ teaspoon dried thyme, (add more according to your liking)
- ½ cup dry white wine
- 2½ cups low-sodium chicken broth, (add more broth if needed). Put the broth in the microwave for about 2 minutes.
- ½ cup freshly grated parmesan cheese, (lightly packed) use more or less according to your liking)
Optional:
- 2-3 tablespoons unsalted butter
Instructions
- Heat oil in a 3½ qt saucepan over medium heat. Cook shallots and a pinch of salt for 4 minutes, stirring frequently. Add garlic and stir for 1 minute.
- Add orzo and keep stirring until pasta is light golden for about 3-4 minutes.
- Add wine and stir the mixture occasionally, until the wine is evaporated then add thyme.
- Pour the preheated broth into the pan. Bring the mixture to a boil over high heat. Reduce the heat back to medium, simmer, uncovered, and stirring often until the pasta al-dente and most of the liquid is absorbed for about 18 minutes. Add more broth if needed.
- Remove the pan from the heat. Add butter and stir until melted. Gradually add parmesan, stirring until the cheese is melted. Adjust the seasoning with salt and cheese if necessary. Serve immediately.
Jeanne Noyes says
I was trying to copy a recipe that was served at a bridal shower. This recipe was very easy, however I only had Chardonnay wine and used that even though I am not a fan. I ate three custard dishes of the risotto as soon as it was done, so I guess I didn't do too bad. Also, I could not find any Parmesan at the grocery store, so I used gruyere. When I give out a recipe and people say it didn't taste like mine, it always turns out they altered the ingredients or used old spices. SO, I definitely will try again using all the named ingredients with no substitutes. It was too easy to not try again. The creamy texture was spot on.
Rika says
Hi Jeanne,
It sounds like your creamy orzo risotto experiment went quite smoothly. Even though you used different stuff like Chardonnay wine and gruyere cheese, you still liked it so much that you had three helpings! You're right, sometimes changing ingredients can make food taste different.
Best,
Rika
Courtney says
This recipe is absolutely delicious! I've made this dish several times now and it's a must keep and pass on to family and friends. Thank you so much for sharing this blissful recipe Rika! I'll keep looking for more of your recipes in the future!
Rika says
Hi Courtney,
Thank you so much for your wonderful feedback! I'm delighted to hear that you've been enjoying the orzo risotto recipe and that it has become a hit with you. I appreciate your kind words and look forward to sharing more delicious recipes in the future.
Best,
Rika
Tina says
From the picture doesn’t look orzo, it looks pastina ….pastina and orzo are 2 completely different things. Please may clarify if is pastina shaped orzo or is real orzo. I’m going to do it with pastina. Thanks 🙏
Rika says
Hi Tina,
I can confirm that I utilized real orzo for this risotto recipe. Please let me know if you have any further questions.
Best,
Rika
Tina says
I just posted a comment for clarification 😂 as it says “orzo” in the recipe, I was not aware that in America that shape of pastina is called orzo😂😂😂😂 I thought you was referring at barely and for me didn’t look barley….I just learned something new!! Anyway the recipe looks delicious, I use to make something similar, this looks ways more delicious 👍👍
Rika says
Hi Tina,
No problem 🙂 I'm glad you found the recipe appealing, and I hope you enjoy trying it out. If you have any questions or need more information, feel free to ask! 😄
Best,
Rika