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- 2 tablespoon(s) butter (or olive oil, but butter is better)
- 1 whole(s) small onion minced
- 3 cup(s) chicken stock
- 1 1/2 cup(s) dry orzo
- 1 cup(s) parmesan cheese grated
- 1/4 cup(s) fresh flat-leaf parsley minced
- 1. Place the butter in a 3-4 quart saucepan and turn the heat to medium. When the foam subsides, add the onion and cook, stirring until it becomes translucent (but not browned), about 5-7 minutes. Meanwhile, heat the stock in a separate pan (sometimes I don't do this and it's still fine).
- 2. Add the orzo to the onion and stir once or twice. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add the stock, all at once, and quickly bring to a boil. Immediately reduce heat to medium-low and cover.
- 3. Cook, stirring every few minutes to prevent sticking, until the stock is absorbed and the pasta is tender (about 15 mins). Taste and adjust seasoning. If the pasta is underdone, you may add 1/2 cup more stock, but that generally does not happen. Stir in the parsley and 1/2 cup of the parmesan. Pass the rest of the parmesan at the table.
This recipe is a personal recipe added by CKSchirmeier and has not been tested or endorsed by MyRecipes.
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Orzo "Risotto" Recipe at a Glance
- COURSE: Side Dishes/Vegetables