Parmesan Cups With Orzo Risotto Recipes

EASY PARMESAN "RISOTTO"

Easy Parmesan

Provided by Ina Garten

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Steps:

Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

GARDEN ORZO RISOTTO

Garden Orzo Risotto image

No one will believe this rich, creamy dish was prepared in less than 30 minutes! I developed the recipe when my garden tomatoes, zucchini and basil were coming on strong. Using orzo instead of Arborio rice makes the risotto so much easier to prepare. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 small zucchini, chopped
1 shallot, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 cup uncooked whole wheat orzo pasta
2 cups vegetable broth
1 cup 2% milk
1 package (6 ounces) fresh baby spinach
2 medium tomatoes, seeded and chopped
1/4 cup minced fresh basil
1/3 cup grated Parmesan cheese
Salt and pepper to taste

Steps:

In a large saucepan over medium-high heat, saute zucchini and shallot in oil until almost tender. Add garlic; cook 1 minute longer. Add the orzo, broth and milk. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook and stir for 10-15 minutes or until liquid is almost absorbed., Stir in the spinach, tomatoes and basil; cook and stir until spinach is wilted. Remove from the heat; stir in the cheese, salt and pepper.

Nutrition Facts : Calories 202 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 429mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

PARMESAN CUPS WITH ORZO 'RISOTTO'

Parmesan Cups With Orzo 'risotto' image

Provided by Mark Bittman

Categories pastas, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 cups good chicken or other stock
1 cup orzo (rice-shaped pasta)
1 cup freshly grated Parmesan (about 1/4 pound)
Salt and freshly ground black pepper to taste
1/2 cup minced fresh parsley leaves

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.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 18 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 8 grams, Sodium 445 milligrams, Sugar 1 gram, TransFat 0 grams

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