Orzo Risotto
419kcal
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
Method
- 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.
Nutrition
Calories419kcalCarbohydrates39gProtein14gFat21gSaturated Fat8gPolyunsaturated Fat2gMonounsaturated Fat11gTrans Fat1gCholesterol26mgSodium246mgPotassium406mgFiber3gSugar5gVitamin A287IUVitamin C4mgCalcium178mgIron2mg
Notes
To reduce calorie intake, you can substitute butter for olive oil and omit the optional additional butter at the end of the cooking process.