Cooking On A Budget: Lemon and Parsley Orzo Risotto

Friday, May 15, 2015

Lemon and Parsley Orzo Risotto

Yum
Have you ever had an item in your pantry for a while, well okay for a very long time and you just knew that it was calling out to you, "Please use me!"? This was the case with my small box of orzo pasta that has been in the pantry cupboard since the dawn of time. Well, not that long but it's been quite a while. So I decided to use the orzo in some fashion and came up with the idea of cooking it like risotto. It worked beautifully.

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
  1. Heat up the chicken broth in a small sauce pot until just bubbling. Keep on very low heat.
  2. In a large skillet over medium high heat, melt the butter. Add in the orzo, salt and black pepper. Stir well to coat.
  3. Add in the white wine and lemon juice, stirring and reducing by half.
  4. 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.
  5. Keep stirring and adding broth until the risotto is cooked - taste it.
  6. 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.
  7. Serve immediately.

This orzo risotto with the lemon, parsley, wine and Parmesan cheese is such an easy, and tasty side dish to make. I think this just may become a regular on your table as I know it will on mine.



The cost is unbelievably inexpensive to make. My cost was $2.78, serving four for 69¢ each.


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.

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