Serves:
6 to 8 as a Side Dish
Active Time:
40 Minutes
Start to Finish:
40 Minutes Orzo Risotto
Orzo, the rice-shaped pasta, makes a dish just as creamy and rich as traditional risotto, but a bit easier and with a more delicate texture.
Ingredients
3 cups water
2 cups Chicken Stock (page 153) or store-bought reduced-sodium broth
1 1⁄2 cups finely chopped onions
2 tablespoons olive oil
3⁄4 teaspoon finely chopped fresh thyme
1 1⁄2 cups (about 10 ounces) orzo
1⁄2 cup dry white wine
1⁄2 cup finely grated Parmigiano-Reggiano
2 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
Salt
1⁄2 teaspoon freshly ground black pepper
Instructions
COMBINE WATER AND STOCK in a small saucepan and bring to a simmer, then keep at a bare simmer.
Meanwhile, cook onions in oil in a 2 1⁄2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 8 to 10 minutes. Stir in thyme and cook until just fragrant, about 1 minute. Add orzo and cook, stirring frequently, until it smells toasted and is just a shade darker, about 3 minutes. Add wine and cook at a strong simmer until almost evaporated.
Add 1 cup stock mixture and cook, stirring constantly, until absorbed. Continue adding stock 1⁄4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until orzo is al dente and cream looking, 12 to 15 minutes. (There may be some stock left over.)
Remove orzo from heat and stir in cheese, butter, zest, 1⁄2 teaspoon salt, and pepper. Season with additional salt if necessary and serve immediately.