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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Another risotto type recipe using orzo... this is my 4th variation of this technique and all have been successful. We love the rich and creamy taste and texture of this dish without the hassle of a true risotto. Read more This one uses fresh zucchini...because I wanted to see if it would work! Ingredients:
1lb orzo |
2 cups chicken stock |
1/2 stick butter |
2 medium-large shallots, or 1/2 a red onion diced(i like to keep the shallots in rings) |
1/4 cup white wine or chicken stock |
3/4 cup heavy cream |
about 4 cups grated zucchini(about 2 smallish or 1 large), don't drain |
juice from 1/2 lemon |
1/4 cup grated asiago cheese |
sea or kosher salt and fresh ground black pepper |
Directions:
1. Prepare orzo per package directions subbing the chicken stock for 2 cups of the water called for. Stoop cooking JUST shy of al dente. Drain pasta, reserving about 1 cup of the liquid, then rinse briefly with hot water to make sure the pasta doesn't stick See Photo. (don't worry about rinsing the starch out and the sauce not sticking to it, like with other hot pasta dishes, that won't be a problem, here)
2. Melt butter in heavy saucepan(I actually just use the same pan I just cooked the pasta in)
3. Add shallots and cook about 4 minutes.
4. Add wine and cream and simmer , stirring occasionally, until thickened, about 7-10 minutes.
5. Reduce heat to low, add orzo to pan and immediately stir to coat and combine. The pasta will likely absorb all, or most, of the liquid. See Photo
6. Add zucchini and it's juice and stir, again. See Photo
7. Add salt and pepper and a lil pasta water, at a time, if needed.
8. Add cheese.
9. Put lid on pan and turn off heat. And let rest while finishing rest of meal. Stir once more just before serving.
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