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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is a delicious, low-maintenance alternative to traditional risotto. Ingredients:
1 (1-lb) box orzo (rice-shaped pasta; not greek) |
2 cups chicken stock or low-sodium broth |
1 packed teaspoon finely grated fresh orange zest |
1/4 teaspoon finely chopped fresh thyme |
2 oz finely grated parmigiano-reggiano (1 cup) |
2 tablespoons unsalted butter |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Cook orzo in a large pot of boiling salted water until barely al dente, 5 to 6 minutes. Drain in a colander and rinse under cold water to stop cooking.
2. Transfer orzo to a 2-quart heavy saucepan and add stock, zest, and thyme. Simmer over moderate heat, stirring constantly, until stock is absorbed, about 5 minutes.
3. Stir in cheese, butter, salt, and pepper and serve immediately.
4. Cooks' note: Orzo can be parboiled 2 days ahead, then tossed with 1 tablespoon olive oil and chilled, covered. Bring to room temperature (or run under hot water in a colander)before proceeding.
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