Easy Lemon Orzo Faux Risotto
User Reviews
4.5
36 reviews
Excellent
Easy Lemon Orzo Faux Risotto
Report
This faux risotto uses whole wheat orzo instead of the traditional arborio rice, making it a less tempermental version of an Italian classic.
Share:
Ingredients
- 2 tablespoons butter
- 1 teaspoon olive oil
- 1 cup diced onion , (about 1 medium onion)
- 1 16-ounce package DeLallo organic whole wheat orzo pasta
- 4-5 cups chicken or vegetable broth , 1 (32-ounce) box or can and 1 (15-ounce) can
- zest of 2 lemons , divided
- Juice from 1 lemon or ¼ cup
- ¾ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ½ cup grated Parmesan cheese
- ¼ cup chopped Italian parsley
Instructions
- Melt the butter and olive oil in a 3-quart, 10-inch, high-sided saute pan or a 12-inch skillet. Add the onion and cook for 4-5 minutes, stirring often, until the onion becomes soft and transparent. If the onion begins to brown, reduce the heat to medium-low.
- Add the orzo to the skillet and mix into the onions. Add enough broth to cover the orzo, and gently stir, then bring to a low boil, and reduce to a simmer so that the pasta gently bubbles. Stir often, until the broth is absorbed or about 10 minutes. Add the lemon juice and half of the lemon zest to the risotto and continue adding the broth ½ to 1 cup at a time, stirring often, until the liquid is absorbed and the pasta is al dente, about 30 minutes.
- Remove from the heat, season with kosher salt and freshly ground black pepper and stir in the parmesan cheese. Sprinkle with the Italian parsley and the remaining lemon zest.
Genuine Reviews
User Reviews
Overall Rating
4.5
36 reviews
Excellent
Other Recipes
You'll Also Love
