Creamy Italian Orzo Risotto Recipes

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CREAMY ORZO



Creamy Orzo image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

3/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
1 pound orzo (rice-shaped pasta)
2 tablespoons olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes, juices drained
1 1/4 cups whipping cream
1 cup frozen peas, thawed

Steps:

  • Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

CREAMY ORZO RISOTTO



Creamy Orzo Risotto image

This delightfully creamy, delicately flavored dish can be served alongside your favorite fish, poultry or meat or as an appetizer with toasted garlic bread. Another recipe from our local paper.

Provided by Chef mariajane

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups orzo pasta
2 tablespoons butter
2 tablespoons garlic, finely chopped
2 tablespoons onions, finely chopped
3/4 cup dry white wine
1 cup 35% cream
2 tablespoons chives, finely choped
1/2 cup old white cheddar cheese, shredded
2 ounces blue cheese, crumbled
salt and pepper
1/4 cup pine nuts, toasted

Steps:

  • In large pot of boiling lightly salted water, cook orzo for about 8 minutes or just until tender but still firm. Drain and rinse under cold water; drain and set aside.
  • Meanwhile, in a large skillet, melt butter over medium-low heat; cook garlic and onion for 3-4 minutes or until onion is softened.
  • Add wine and bring to a simmer; reduce heat to a medium-low and cook gently, stirring occasionally, for about 5 minutes or until slightly thickened.
  • Add orzo to cream sauce; stirring constantly, bring to a simmer.
  • Stir in chives and cheddar and blue cheeses. Season with salt and pepper.
  • Sprinkle with pine nuts.

Nutrition Facts : Calories 677.8, Fat 40.5, SaturatedFat 21.9, Cholesterol 109.5, Sodium 367.9, Carbohydrate 53.6, Fiber 2.5, Sugar 2.4, Protein 18.3

ORZO RISOTTO



Orzo Risotto image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
2 tablespoons minced shallots
1/4 teaspoon saffron threads steeped in 2 tablespoons white wine
1 3/4 cups homemade chicken broth
1 cup orzo pasta
Salt and crushed red pepper flakes
8 ounces cooked shrimp, chopped
2 tablespoons coarsely chopped Italian parsley

Steps:

  • Saute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels.
  • Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley.

ORZO RISOTTO



Orzo Risotto image

Provided by Jeanne Thiel Kelley

Categories     Citrus     Garlic     Herb     Onion     Pasta     Side     Sauté     Vegetarian     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

6 tablespoons (3/4 stick) butter
3/4 cup minced shallots
2 garlic cloves, minced
2 cups orzo (rice-shaped pasta)
6 cups boiling water
1 1/2 teaspoons coarse kosher salt
1 1/2 tablespoons chopped fresh thyme
1 tablespoon finely grated lemon peel
6 tablespoons chopped Italian parsley

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add shallots and garlic. Sauté until shallots are tender, about 5 minutes. Add orzo; sauté 5 minutes. Mix in 6 cups boiling water and salt. Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about 18 minutes. Remove from heat. Mix in thyme and peel, then parsley.

CREAMY CARBONARA ORZO RISOTTO RECIPE - (4.3/5)



Creamy Carbonara Orzo Risotto Recipe - (4.3/5) image

Provided by lorik

Number Of Ingredients 10

Serves 4
1 (4-ounce) piece of pancetta, diced into 1/2-inch pieces
1/2 medium yellow onion, finely chopped
1 teaspoon finely chopped fresh thyme leaves
1 3/4 cups orzo pasta (about 11 ounces)
2 1/2 cups water, plus more as needed
1 1/2 cups milk (not nonfat)
3/4 teaspoon fine salt, plus more for seasoning
1/4 cup finely chopped fresh Italian parsley
2 tablespoons grated Parmesan cheese

Steps:

  • Heat a Dutch oven or large, heavy-bottomed pot over medium heat until hot, about 3 minutes. Add the pancetta and cook until the fat starts to render out, about 1 minute. Add the onion and thyme and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes. Add the orzo and cook, stirring occasionally, until lightly toasted and fragrant, about 2 minutes. Add 2 1/2 cups water and scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the milk and 3/4 teaspoon salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring often and making sure to scrape the bottom and corners of the pan with the wooden spoon, until almost all of the liquid is absorbed and the orzo is tender, about 10 minutes. (Depending on the brand of orzo, you may need more liquid, so add more water, 2 tablespoons at a time, if all of the liquid is absorbed but the orzo is not tender yet; you want the final mixture to be creamy, but not clumpy and gluey.) Remove the pot from the heat and stir in the parsley and Parmesan. Taste and season with more salt as needed. Serve immediately. Recipe Notes • Pancetta substitution: Pancetta is an unsmoked Italian bacon. If you can't find it, use regular smoked bacon instead. • Reheating leftovers: When reheating leftovers, add a tablespoon of water or milk to loosen the mixture up. Calories 498 Fat 17.3 g (26.6%) Saturated 6.9 g (34.3%) Trans 0 g Carbs 64.8 g (21.6%) Fiber 2.9 g (11.5%) Sugars 7.7 g Protein 19.4 g (38.9%) Cholesterol 32.7 mg (10.9%) Sodium 773.9 mg (32.2%)

CREAMY ITALIAN ORZO



Creamy Italian Orzo image

Orzo is a small Italian pasta that looks very much like rice. This dish is a fabulous blend of creaminess which gently balances the punch of the onion and garlic. Peas and cremini mushrooms are an added surprise in this dish that can be eaten as a side or a main course.

Provided by Adopted Parisian

Categories     Onions

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb orzo pasta (rice-shaped pasta)
2 tablespoons extra virgin olive oil
1 cup onion, finely chopped
2 garlic cloves, minced
1/2 cup cremini mushroom
1 1/4 cups half-and-half
1 cup canned peas
1 cup parmesan cheese, grated
salt, to taste

Steps:

  • Bring a salted water to a boil over high heat. Add the orzo and cook until tender but still al dente (slightly firm), stirring often, about 8 minutes. Drain, saving 1 cup of the cooking liquid.
  • Meanwhile, heat oil in large frying pan over medium heat. Add onion, mushrooms and garlic, and saute until tender, about 2 minutes. Stir in the half and half and peas. Add the orzo and toss to coat. Remove pan from heat. Add parmesan to pasta mixture.
  • Stir pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with desired amount of salt, and serve hot.
  • Chunks of chicken or shrimp could be added if you choose to serve this as a main dish.

Nutrition Facts : Calories 370.3, Fat 12.3, SaturatedFat 5.5, Cholesterol 25, Sodium 213.1, Carbohydrate 50, Fiber 3.1, Sugar 3, Protein 14.6

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