Orzo Risotto With Lemon And Fresh Oregano Recipes

ORZO RISOTTO WITH LEMON AND FRESH OREGANO

Steps:

• Heat the oil in a heavy-based saucepan over a medium-high heat and gently fry the shallot with a generous pinch of salt for 5 minutes, or until just translucent. Add the garlic and fry for a further minute.
• Add the orzo to the pan, stirring until all the pasta is coated.
• Add a quarter of the stock and turn down the heat to medium-low. Continue adding the stock a quarter at a time, stirring regularly until the pasta has absorbed all the liquid and is tender but still has a little firmness at the centre. You may need to add a splash more water, or you might not need to use all the stock.
• Stir in the oregano, butter, lemon zest and juice, to taste. Season with salt and pepper and serve immediately.

ORZO RISOTTO

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 WITH LEMON AND PARSLEY

Steps:

• For a version that is not quite so rich, you may omit the Parmesan cheese.
• In a large saucepan, bring 1 quart of water to a boil.
• Add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes.
• Stir in the butter, Parmesan cheese, lemon zest and juice and parsley.
• Serve immediately.