Chicken And Vegetables Orzo Risotto Orzotto Recipes

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CHICKEN AND VEGETABLES ORZO RISOTTO (ORZOTTO)



Chicken And Vegetables Orzo Risotto (Orzotto) image

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!

Provided by Iryna

Categories     Main Course

Time 1h

Number Of Ingredients 12

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 tbsp butter (divided)
2 tsp salt (divided)
¼ tsp pepper

Steps:

  • 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!

ONE POT CHICKEN, VEGETABLE & PARMESAN ORZO (RISONI)



One Pot Chicken, Vegetable & Parmesan Orzo (Risoni) image

Provided by Nagi | RecipeTin Eats

Categories     Pasta

Time 15m

Number Of Ingredients 14

1 tbsp olive oil
2 garlic cloves (, minced)
1/2 onion (, diced)
250g / 8oz chicken thigh or breast (, cut into bite size pieces)
2 1/2 cups frozen diced vegetables ((carrots, peas, corn, capsicum/peppers, anything!))
1 1/2 cups orzo / risoni ((Note 1))
1 1/2 tbsp flour
2 1/4 cups (565 ml) milk (, any fat %)
2 cups (500 ml) chicken or vegetable stock / broth ((low sodium))
3 cups baby spinach ((packed))
3/4 cup (75g) parmesan ((grated))
Salt and pepper to taste
More parmesan
Parsley or chives, if desired

Steps:

  • Heat oil in a large pan over high heat. Make sure the pan is reasonably deep - around 5cm / 2.5" or more. Otherwise, use a large pot.
  • Add garlic and onion, cook for 1 minute.
  • Add chicken, sprinkle with salt and pepper then cook for 2 minutes until cooked on the outside (raw inside).
  • Add frozen vegetables (still frozen ok) and flour, stir until flour is incorporated.
  • Add risoni/orzo, stock and milk, then stir well.
  • Bring to simmer then adjust heat so it's bubbling gently (see video). Cook for 7 minutes (no lid), stirring every now and then, until risoni is almost tender (still quite soupy at this stage).
  • Add parmesan and spinach, stir through. Add salt and pepper to taste.
  • Consistency should be like a loose risotto (it absorbs liquid and thickens quite quickly when serving), nice and creamy.
  • Serve, garnished with parsley and more parmesan if desired!

Nutrition Facts : ServingSize 558 g, Calories 536 kcal, Carbohydrate 64.5 g, Protein 36.9 g, Fat 15 g, SaturatedFat 5.2 g, Cholesterol 67 mg, Sodium 858 mg, Fiber 5.3 g, Sugar 14.7 g

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