My niece and I experimented with making orzo risotto last night. And honestly, it was pretty incredible – even better than I expected.
The weather’s been cooler here lately, so this recipe was the ideal cozy comfort food for chillier nights.
It features tender orzo simmered in savory chicken broth and flavored with minced garlic and shallots.
I added plenty of cheese and even a drizzle of truffle oil to be extra fancy. The result? A drool-worthy dish that had everyone licking their plates clean.
Why You’ll Love This Orzo Risotto
Quick & Easy: Most people’s problem with risotto recipes is that they take so long to cook. This one doesn’t because you’ll use orzo instead of rice. Plus, you don’t have to slowly add liquid – just pour it all in!
Comforting Crowd-Pleaser: The warm, savory blend of garlic and buttery orzo is beyond comforting. It’s a heart- and belly-warming meal that everyone will love. Plus, you can easily swap the chicken broth for veggie broth to make it vegetarian.
Leftover Magic: Any remaining risotto can easily be transformed into delicious arancini (fried rice balls) or used as a creamy base for a cold pasta salad. Either option will extend its culinary potential.
Ingredients
- Low-Sodium Chicken Stock: The base of the dish, adding depth and flavor without overpowering saltiness.
- Olive Oil: Rich and smooth, it helps sauté the shallot and garlic to perfection.
- Shallot & Garlic: Mildly sweet, the minced shallot blends seamlessly with the other ingredients. Meanwhile, the garlic gives the dish an aromatic punch.
- Dried Thyme: Earthy and slightly minty, it complements the rich flavors of the dish.
- Orzo Pasta: Tender and slightly chewy, the orzo soaks up the broth beautifully.
- Dry White Wine: Adds acidity and a touch of sophistication, balancing the richness.
- Parmesan & Asiago Cheese: Nutty and sharp, the parmesan enhances the creaminess of the dish, while the asiago adds a unique flavor dimension.
- Unsalted Butter: Creamy and rich, the butter ties everything together with a luxurious finish.
- Salt & Black Pepper: Essential seasonings that enhance all the flavors in the dish. Add them at the end to taste.
- Fresh Chopped Parsley: Bright and fresh, it adds a pop of color and a hint of herbaceous flavor.
- Truffle Oil (Optional): Earthy and decadent, the truffle oil elevates the dish to gourmet status. You only need a small drizzle over the dish for serving.
How to Make Orzo Risotto
I love pasta and rice dishes. And this lemon risotto has been my newest obsession for quite a while.
That was until I tried this super quick orzo recipe!
I still love regular risotto – but this is the recipe to choose on a busy weeknight or when you just need something hearty fast.
Here’s how it’s done:
1. SIMMER: Bring the chicken stock to a low simmer in a large pot, then reduce heat and keep warm.
2. SAUTÉ: Cook the shallot in olive oil over medium heat. Stir in the garlic and thyme until fragrant.
3. TOAST: Add the orzo and cook for 3-4 minutes, stirring frequently until the pasta is well coated and lightly toasted.
4. DEGLAZE: Pour in the white wine and use a wooden spoon to scrape up any brown bits. Cook until mostly absorbed.
5. COOK: Add the chicken stock, stir, and cook until most of the liquid is absorbed and the orzo is tender, about 10-12 minutes.
6. FINISH: Remove the skillet from the heat and stir in the cheese and butter until melted. Taste and season with salt and pepper.
7. SERVE: Serve hot with extra cheese and fresh herbs. Drizzle with truffle oil, if desired. Enjoy!
Tips for the Best Orzo Risotto
What I love about this dish is how easy it is to make, yet it tastes like something you’d order at a fancy Italian restaurant.
The garlic adds a lovely aromatic note, while the parmesan and asiago cheeses melt into the orzo, creating a luscious, velvety sauce.
And let’s not forget about the butter – it takes the richness to a whole new level!
Never cooked with orzo before? No worries, I have plenty of tips below:
- Toast the orzo first. For a bolder, nuttier flavor, don’t skip this step. Trust me, you’ll taste the difference.
- Warm the broth. It will absorb better if it’s already warm. Just let it hang out on low while you get everything else ready.
- Use blocks of cheese. Grate it yourself, and it’ll melt beautifully.
- Try different types of cheese. Parmesan and Asiago work well, but Pecorino Romano or creamy goat cheese would be nice too.
- Try add-ins. Sautéed mushrooms, asparagus, peas, and roasted tomatoes are all good ideas. Other options include spinach, fully cooked shrimp, pancetta, and shredded rotisserie chicken. Stir them in at the end of cooking with the cheese and butter.
- Remember to garnish. Fresh chopped herbs make excellent garnishes. You can also try lemon zest or toasted pine nuts.
- Serving suggestions. Orzo risotto is an excellent main course, especially with some hearty add-ins. But it’s also nice as a side with roast chicken, pork chops, or grilled portobellos. Honestly, it pairs well with most things.
How to Store
Leftover risotto may not be as creamy after reheating, but it’s still delish. So, don’t discard any leftovers.
To Store: Let the risotto cool completely. Then, transfer it to an airtight container and store it in the fridge for 3 to 4 days.
To Freeze: If freezing leftover risotto, it’s best to do it in freezer bags. Fill them not quite full (to leave room for expansion) and remove as much air as possible. Then, seal and freeze the bags for up to 2 months. Thaw in the fridge overnight before reheating.
To Reheat: Warm leftovers in a skillet over medium-low heat, adding a bit of broth to restore the creaminess. Alternatively, you can reheat leftovers in the microwave. Use high power, and stir every 30 seconds until warm.
More Cozy Pasta Dinners You’ll Love
Boursin Cheese Pasta
Creamy Pumpkin Pasta
Creamy Tuscan Sausage Pasta
Garlic Parmesan Pasta
Orzo Risotto
8
servings10
minutes15
minutes291
kcalForget standing at the stove and make this quick orzo risotto with garlic, parmesan and truffle oil instead! It’s just as flavorful, without any fuss.
Ingredients
4 1/2 cups low-sodium chicken stock
2 tablespoons olive oil
1 large shallot, minced
3-4 cloves garlic, minced
1/4 teaspoon dried thyme
1 (1 pound) box orzo pasta
1/2 cup dry white wine
1/4 cup finely shredded parmesan cheese
1/4 cup finely shredded Asiago cheese
2 tablespoons unsalted butter
salt and black pepper, to taste
fresh chopped parsley for garnish
truffle oil, optional
Instructions
- In a large pot, bring the chicken stock to a low simmer. Then, reduce the heat to low and keep warm, but not boiling.
- In a large skillet, warm the olive oil over medium heat. Add the minced shallot and cook until soft, about 3-4 minutes. Stir in the garlic and thyme until fragrant.
- Add the orzo and cook for 3-4 minutes, stirring frequently, until the pasta is well coated in the oil and lightly toasted.
- Deglaze the pan with the white wine. Use a wooden spoon to scrape up any brown bits and cook until it’s mostly absorbed.
- Add the chicken stock to the skillet, stir, and cook until most of the liquid has been absorbed and the orzo is tender. Stir frequently and reduce the heat to medium-low if it boils. This should take about 10-12 minutes.
- Remove the skillet from the heat and add the cheese and butter. Stir until the cheese is melted. Taste and season with salt and pepper, as needed.
- Serve hot with extra cheese and fresh herbs for garnish. Drizzle with truffle oil, and enjoy!
Notes
- For a creamier finish, stir in 1/4 cup of heavy cream with the cheese.
- You won’t taste the wine, but if you prefer, you can deglaze the pan with stock. You’ll need an extra 1/2 cup.
