Parmesan Cups With Orzo Risotto Recipes

ORZO WITH PARMESAN AND BASIL

Steps:

• Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
• Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
• Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

PARMESAN GARLIC ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.

PARMESAN CUPS WITH ORZO 'RISOTTO'

Steps:

• Preheat oven to 350 degrees.
• Bring stock to a boil in a 6- to 8-cup saucepan; stir in the orzo, cover, and turn heat to medium-low. Set a timer for 15 minutes.
• Use a 1/4-cup measure to make four rounds of Parmesan on a non-stick baking sheet. Smooth the rounds into thin pancakes, 5 or 6 inches across; the thickness need not be perfectly uniform. Place baking sheet in oven.
• The Parmesan rounds are done when the centers darken slightly and the edges begin to brown, about 5 to 6 minutes. Remove sheet from oven, and let it stand for about a minute; then, carefully lift each of the rounds and drape it over the bottom of narrow cup or glass to form a cup shape. Let dry for about 5 minutes.
• The orzo is done when it is tender and all the liquid has been absorbed. Season it with pepper and very little salt, then stir in the parsley. Spoon a portion of the orzo into each of the Parmesan cups, and serve.

ORZO RISOTTO

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.

ORZO WITH SPINACH & PARMESAN

Steps:

• Bring 1 quart of water to a boil in a large saucepan.
• Add 1 teaspoon of salt and the orzo.
• Boil until orzo is tender and has absorbed the cooking liquid, 8 to 9 minutes.
• Stir in the fat, Parmesan, pepper to taste, spinach and pine nuts.
• Cook over low heat for a few minutes until spinach until wilted, and adjust seasoning.

ORZO RISOTTO WITH BUTTERY SHRIMP

Steps:

• Bring a large saucepan of salted water to a boil and cook the asparagus until tender. Remove with a slotted spoon and set aside.When slightly cooled cut into 1 inch lengths.
• Add the orzo to the boiling water and cook, stirring occasionally about 10 minutes, or until al dente.
• Melt the butter in a medium skillet over fairly high heat and then reduce heat and brown the butter.
• Add the shrimp, season with salt and pepper to taste, and cook until pink and curled. (about 1 minute per side) Remove the shrimp with a slotted spoon and add to the asparagus. Reserve the skillet with the butter in it.
• Drain the orzo, saving 1/4 cup of the water. Return it to the saucepan and add the browned butter from the skillet.
• Set the skillet back over high heat and add the chicken broth, scraping up the bits off the bottom of the pan.
• Pour the stock and the reserved cooking water over the orzo and cook over moderate heat, stirring until creamy, about 2 minutes.
• stir in the asparagus and shrimp and heat through. Remove from heat, stir in the parsley and 1/2 cup of the parmesan. Season with salt and pepper to taste.
• Serve with additional parmesan sprinkled over the top.