It takes about 30 minutes from start to finish and what a tasty little side dish this is. This creamy risotto-like pasta is the perfect substitute for potatoes and I am so pleased with the lemony flavor and saltiness of the Parmesan cheese. All of the ingredients work harmoniously to make one delicious and easy side dish.
- 1 cup orzo pasta
- 3 cups chicken broth (warmed)
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1/2 large lemon, juiced (approximately 1 1/2 - 2 tbsp. lemon juice)
- 2 tbsp. butter
- 2 tbsp. fresh flat leaf parsley - minced
- salt to taste
- black pepper to taste
- Heat up the chicken broth in a small sauce pot until just bubbling. Keep on very low heat.
- In a large skillet over medium high heat, melt the butter. Add in the orzo, salt and black pepper. Stir well to coat.
- Add in the white wine and lemon juice, stirring and reducing by half.
- Start to ladle in the hot chicken broth a ladle at a time just like you would for risotto. When half or more of the broth is evaporated add another ladle of broth.
- Keep stirring and adding broth until the risotto is cooked - taste it.
- With some liquid still in the pan add in the Parmesan cheese and minced parsley. Turn the heat off and keep stirring to incorporate both items.
- Serve immediately.
If you love risotto you may want to take a look at my recipe for Lobster Risotto. We do occasionally splurge here at home - plus my husband is good friends with a man who catches lobsters so we can a perk once in a while. This particular risotto was made with a bit of left over lobster we had from a dinner the night before. It's so scrumptious.