Creamy Orzo Risotto
Active Time: 20 minutes | Total Time: 20 minutes | Serves Serves 4
- 1 yellow onion, chopped
- 2 medium zucchini, cut into small pieces
- 2 tablespoons extra virgin olive oil
- 1 teaspoon (1/2 tsp. + 1/2 tsp.) kosher salt
- 1 cup orzo
- 3/4 cup grated Parmesan
- 1/4 teaspoon freshly ground black pepper
Fill a large pot with water 2 inches from the top. Place on the stove, turn heat on to high, and let come to a boil.
Meanwhile, chop the onion. Trim the tops and bottoms from the zucchini then cut in half lengthwise. Lay each half flat then quarter lengthwise. Now cut the zucchini crosswise into small pieces.
Place a large skillet on the stove and turn the heat on to medium-high. Add the oil and heat until it shimmers (1 to 2 minutes). Add the chopped onion and 1/2 teaspoon of the salt. Cook the onion, stirring often with a wooden spoon, until they start to soften, 2 to 3 minutes.
Add the chopped zucchini to the onions and cook, stirring often, until the zucchini are very tender, 5 to 6 minutes. Season with the remaining 1/2 teaspoon salt. Turn off heat until you’re ready to add the orzo.
When the water comes to a boil, add the orzo and cook according to the package directions. When the orzo is al dente, use a liquid measuring cup to scoop out 1/4 cup of the water; reserve. Drain the orzo into a colander.
Return the skillet with the zucchini mixture to low heat. Add the cooked orzo and the reserved water. Then add the Parmesan and pepper (about 12 turns on pepper mill) and stir until creamy.
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