Orzo Risotto is a perfect blend of buttery shallots, al dente orzo pasta, white wine, chicken broth, Parmesan cheese, and zesty lemon. It can be served either as a main dish or a side dish.
Orzo Risotto is a pasta risotto which is a take on traditional risotto that is made with rice. When orzo, a rice-shaped pasta is cooked with the same cooking method, it becomes soft and creamy with a velvety texture.
This recipe follows the same process as a traditional risotto. Wine and chicken broth are slowly added and stirred into the orzo. As it absorbs the broth it releases starch and creates a creamy consistency. This recipe requires attention. You will need to stir it almost constantly, or it will stick. The process of stirring can be very enjoyable!
If you would like to try another orzo recipe check out Mushroom Spinach Orzo , Lemon Shrimp Orzo with Asparagus, Greek Orzo Salad, Farmers Market Orzo, Orzo With Mint Tomato and Feta and Orzo Salad which is a healthy pasta salad.
This would be a perfect side dish for Lemon Chicken Milanese, Chicken Francese, Chicken Calabrese and Chicken Abruzzi.
If you would like to make a risotto with traditional arborio rice check out Lemon Asparagus Risotto, Red Pepper Corn Risotto, Sun Dried Tomato Orzo and Roasted Shrimp Risotto. They are all easy risotto recipes made with short-grain arborio rice that would make great side dishes.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for cooking. The wine adds acidity and depth to the risotto.
- Freshly grated Parmesan cheese will melt better and offer a fresher taste compared to pre-grated cheese.
- Lemon zest adds a fresh, citrusy brightness to the dish. Make sure to zest only the yellow part, as the white pith underneath is bitter. Read How to Zest a Lemon Without a Zester.
SPECIAL EQUIPMENT NEEDED:
- Large Skillet, Saucepan or Dutch Oven: This will be used for sautéing the shallots and toasting the orzo, as well as for the gradual addition of broth. A pan with high sides is preferred to prevent spills.
- Wooden Spoon or Silicone Spatula: Ideal for stirring the orzo. A wooden spoon or a heat-resistant silicone spatula works well to prevent the orzo from sticking to the bottom of the pan and to ensure even cooking.
- Measuring Cups and Spoons: For accurately measuring ingredients like orzo, wine, broth, cheese, and lemon zest.
- Knife and Cutting Board: For chopping the shallots and parsley.
- Cheese Grater: If you are using a block of Parmesan cheese, a grater will be needed to freshly grate the cheese.
- Zester or Microplane: For zesting the lemon. If you don’t have a zester, the small side of a box grater can work as an alternative.
- Ladle or Measuring Cup: Useful for adding the broth to the orzo in measured amounts.
SUBSTITUTIONS:
- You can substitute the butter with extra virgin olive oil or a vegan butter alternative. Use 3 tablespoons of olive oil.
- If shallots are unavailable at your grocery store, you can use a small yellow onion or white onion.
- If you prefer not to use wine, you can replace it with the same amount of chicken broth, vegetable broth, or even water with a squeeze of lemon for some acidity.
- The chicken broth can be replaced with chicken stock or vegetable broth.
- If you do not have Parmesan cheese, try another hard cheese like Pecorino Romano or Grana Padano.
- If you do not have fresh lemons, a teaspoon of bottled lemon juice can add some citrus flavor.
- If fresh parsley is not available, you can use 2 teaspoons of dried parsley.
HOW TO STORE ORZO RISOTTO:
- Properly stored, Orzo Risotto can last for 3-5 days in the refrigerator. Allow the risotto to cool to room temperature before storing it. Transfer the risotto into an airtight container. This helps to preserve its moisture and flavor.
- Orzo Risotto can be frozen for up to 2 months. Remember, freezing may slightly alter the texture. Make sure the risotto is completely cool before freezing it. Place the risotto into freezer safe containers or heavy duty freezer bags. If using freezer bags, try to squeeze out as much air as possible.
HOW TO REHEAT ORZO RISOTTO:
- To reheat the orzo risotto on the stovetop, place it into a medium saucepan and cook over medium heat. Add a small amount of water or broth to prevent it from drying out. Stir frequently until hot.
- To reheat the risotto in the microwave, transfer the desired amount of risotto to a microwave safe dish. Sprinkle a little water or broth over it to add moisture. Cover loosely and microwave, stirring occasionally, until heated through.
Heat chicken broth in a small saucepan over high heat until it comes close to a boil. Turn the heat down to low and keep the broth warm.
In a large saucepan, melt the butter over medium low heat. Add the shallots and cook for 2 minutes until they begin to become soft. Do not let them brown.
Add the orzo and stir to coat it with the butter.
Add the wine and simmer, stirring until it is completely absorbed. This will take about 2 minutes.
Add ½ cup of the simmering warm broth and stir until it is almost completely absorbed, about 2 minutes.
Continue adding the broth, ½ cup at a time and stirring in each addition until is almost completely absorbed. You will repeat the process until all of the broth has been added, stirring constantly until the pasta is tender but still firm to the bite and creamy.
At the end of cooking, turn off the heat and stir in the Parmesan cheese, lemon zest and parsley.
Orzo Risotto
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Ingredients
- 3 tablespoons butter
- ½ cup shallots, chopped
- 2 cups orzo pasta
- ½ cup white wine
- 3½ cups chicken broth
- ¼ cup parmesan cheese
- 1 tablespoon lemon zest
- ¼ cup parsley, chopped
Instructions
Heat the cups of chicken broth in a small saucepan over high heat until it comes close to a boil. Turn the heat down to low and keep the broth warm.
In a large saucepan, melt butter over medium low heat. Add the shallots and cook for 2 minutes until they begin to become soft. Do not let them brown.
Add the orzo and stir to coat it with the butter.
Add the wine and simmer, stirring until it is completely absorbed. This will take about 2 minutes.
Add ½ cup of the simmering warm broth and stir until it is almost completely absorbed, about 2 minutes.
Continue adding the broth, ½ cup at a time and stirring in each addition until is almost completely absorbed.
You will repeat the process until all of the broth has been added, stirring constantly until the pasta is tender but still firm to the bite and creamy.
At the end of cooking, turn off the heat and stir in the parmesan cheese, lemon zest and parsley. Season with salt and black pepper to taste.
