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.
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.
Calories: 419kcalCarbohydrates: 39gProtein: 14gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 26mgSodium: 246mgPotassium: 406mgFiber: 3gSugar: 5gVitamin A: 287IUVitamin C: 4mgCalcium: 178mgIron: 2mg