Chicken And Vegetables Orzo Risotto (Orzotto)

Name: Chicken And Vegetables Orzo Risotto (Orzotto)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 serving
Ingredients: 5-6 chicken thighs; 1 bunch asparagus; ¾ cup green peas; 10 oz orzo; 3 cup chicken broth; 1 medium shallot; 2 cloves garlic; 1 orange; 1 cup Parmesan Cheese; 4 tablespoon butter; 2 teaspoon salt; ¼ teaspoon pepper

User Reviews

4.8

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4
Course
Main Course
Cuisine
Italian

Chicken And Vegetables Orzo Risotto (Orzotto)

Knox Blevins

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One Pot Dinners have never been more delicious! If you're a fan of risotto, then you'll like this new twist on Italian classic. Chicken And Vegetable Orzo Risotto is loaded with comforting flavors and is made entirely in one pot. Weeknight comforting meals made easy!

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Ingredients

Servings

5-6 chicken thighs bone-in, skin-on
1 bunch asparagus tough ends trimmed and asparagus cut into 1 inch pieces
¾ cup green peas fresh or frozen
10 oz orzo
3 cup chicken broth
1 medium shallot finely minced
2 cloves garlic thinly sliced
1 orange zested
1 cup Parmesan Cheese
4 tablespoon butter divided
2 teaspoon salt divided
¼ teaspoon pepper

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Instructions

Preheat oven to 400 F.
Rub chicken thighs with ½ teaspoon of salt and pepper. Set aside.
Heat 2 tablespoons of butter in the ovenproof cast iron skillet and over medium heat. Add asparagus and cook for 9 minutes turning frequently. Add sliced garlic and cook for 1 more minute. Using a slotted spoon, remove asparagus and garlic from the skillet and set aside.
Heat 1 tablespoon of butter in the same skillet and over medium heat. Add chicken thighs skin side down and cook for about 10 minutes until skin is golden brown. Flip the chicken and cook for another 10 minutes. Remove from the skillet and set aside.
Wipe the skillet with paper towel, return to the heat and melt 1 tablespoon of butter.
Add shallot and sauté for 3-4 minutes until translucent. Add orzo and 1 teaspoon of salt stirring frequently until it is coated in butter and slightly toasted, about 3 minutes.
Pour in chicken broth, stir, place chicken thighs on top of orzo. Cover skillet with an ovenproof lid and bake for 20 minutes until orzo has absorbed all liquid and is nice and cooked through.
Transfer chicken on to the plate, add Parmesan cheese, peas, orange zest and give everything a nice stir.
Put chicken back on to the skillet along with asparagus and bake uncovered for 5 more minutes.
Serve immediately!