Garlic Orzo Risotto
Garlic orzo risotto is a simple dish featuring orzo pasta cooked slowly in white wine and chicken broth to create a creamy, tender side dish.
Servings: 6
Ingredients
- 4-5 c low sodium chicken or vegetable broth (more if needed)
- 1 Tbsp extra virgin olive oil
- 4 garlic cloves, minced
- ½ yellow onion, diced
- 12 oz orzo
- ½ c dry white wine
- 2 tsp Italian seasoning
- ½ tsp sea salt
- ¼ tsp cracked black pepper
- 2 Tbsp Parmesan cheese, if desired (garnish)
Instructions
- Warm the chicken broth in a small saucepan over medium-low heat.
- While the broth simmers, heat the oil in a large sauce pot or Dutch oven over medium-high heat. Once the oil is hot, add the garlic and onion and saute for 3 to 4 minutes, or until the onions just begin to brown slightly.
- Add the orzo and toss to coat with any remaining oil. Allow the orzo to toast in the pan for 3 to 4 minutes, or until lightly brown. This adds a nutty flavor to the risotto.
- Stir the white wine into the orzo and simmer on medium-high heat for 1 to 2 minutes, or until the wine completely evaporates. Stir regularly
- Add 2 cups of the warmed broth and the Italian seasoning to the orzo and simmer uncovered until the liquid is completely absorbed (about 8 to 10 minutes). Stir regularly to prevent burning.
- Continue to add ½ cup of broth and allow it to completely absorb (about 2 to 3 minutes), stirring frequently. Repeat until the orzo is cooked through. We usually end up using an additional 2 cups of broth before the orzo is tender. Once we start adding the broth, it takes between 16 and 20 minutes for the orzo to become tender and ready to serve.
- Season, to taste, with salt and pepper. The broth adds a lot of flavor and salt to the recipe, so adjust the salt content to your taste. Remove from heat. Serve with Parmesan garnish, if desired. Enjoy!
Notes
- Do I need to preheat the broth - yes! preheating the broth allows the risotto to cook more evenly and cuts down on cooking time.
- Do I need to toast the orzo - yes! toasting the orzo adds a subtly nutty flavor to the risotto, but if you're in a time crunch you can omit this step.
- Can I use grains other than orzo - yes! Risotto is traditionally made with arborio rice, so you can use short grain rices, like arborio, brown, or white rice. Adjust the cook time, as each grain will absorb the liquid at a different rate.
- Why do you add liquid slowly to risotto - adding broth slowly and allowing it to completely absorb allows the starches to be released slowly from the grain while keeping it tender in the center and results in a creamy texture.
- How can I tell if the orzo is done - For al dente risotto, test for a firm texture when bitten. For softer risotto, you can continue to add broth and cook longer if desired.
- Store this risotto in an airtight container in the refrigerator for up to 5 days.
- We recommend reheating over the stove. Add the desired amount of risotto to a small pan and add a few spoonfuls of broth. Warm on medium-low heat for 5 to 7 minutes, stirring regularly.