This is a delicious, low-maintenance alternative to traditional risotto.
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.
Recipe information
Total Time
20 min
Yield
Makes 10 side-dish servings
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
Preparation
Step 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.
Step 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.
Step 3
Stir in cheese, butter, salt, and pepper and serve immediately.
