This faux risotto uses whole wheat orzo instead of the traditional arborio rice, making it a less tempermental version of an Italian classic.
Course Side Dish
Cuisine American
Keyword rice
Ingredients
2tablespoonsbutter
1teaspoonolive oil
1cupdiced onion, (about 1 medium onion)
116-ounce package DeLallo organic whole wheat orzo pasta
4-5cupschicken 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
¾teaspoonkosher salt or to taste
½teaspoonfreshly ground black pepper or to taste
½cupgrated parmesan cheese
¼cupchopped 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.