Balsamic Barley Orzotto Recipes

LEMON-BASIL ORZOTTO

Lemon-Basil Orzotto image

Provided by Kelsey Nixon

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 cup diced onion
1 1/2 cups orzo or pearl barley
1/2 cup dry white wine
3 cups chicken stock or low-sodium broth
1/2 cup frozen petite green peas
1/3 cup grated Parmesan cheese
2 tablespoons chiffonade fresh basil
1 teaspoon lemon zest
1/4 cup heavy cream
Juice of 1 lemon
Salt and freshly ground black pepper

Steps:

In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.
Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.

ORZOTTO

Orzotto image

Provided by Kelsey Nixon

Time 25m

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 small onion, diced
1 1/2 cups orzo or pearl barley
1/2 cup dry white or red wine
3 cups chicken stock, beef stock, or low-sodium broth
1/2 to 1 cup vegetables
1/3 cup grated cheese
Fresh herbs or other aromatics
1/4 cup heavy cream
Vinegar or lemon juice
Salt and freshly ground black pepper
Orzotto Variations, recipes follow

Steps:

In a heavy-bottomed medium saucepan, heat the olive oil. Add the onion and saute until fragrant and translucent. Add the orzo or barley and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
Gradually add the stock, stirring frequently. Bring to a simmer and cover; cook for 8 to 10 minutes until the liquid is almost absorbed and orzo or barley is tender. Remove from heat.
Stir in the vegetables, grated cheese, fresh herbs or aromatics, heavy cream, and vinegar. Season the orzotto with salt and pepper and serve.
Orzotto Variations:
Lemon-Asparagus Orzotto: add 1/2 cup steamed diced fresh asparagus, 1 tablespoon lemon juice, and zest from 1/2 lemon.
Mushroom-Orzotto: 1 cup wild or culitvated mushrooms. Substitute chicken or beef stock with mushroom stock. Add 3/4 teaspoon fresh chopped thyme leaves and 1/2 cup Parmesan cheese.
Sweet Corn with Bacon Orzotto: Add 1/2 cup sweet corn, 1 tablespoon sugar, and 1/2 cup cooked and crumbled bacon.

ORZO WITH PARMESAN AND BASIL

Orzo with Parmesan and Basil image

This is a simple recipe that everyone loves. For a quick Mediterranean macaroni and cheese, omit the basil. Easily doubled, too!

Provided by DODIEPAJER

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 cup uncooked orzo pasta
1 (14.5 ounce) can chicken broth
½ cup grated Parmesan cheese
¼ cup chopped fresh basil
salt and pepper to taste
2 tablespoons chopped fresh basil

Steps:

Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

Nutrition Facts : Calories 298.6 calories, Carbohydrate 42.2 g, Cholesterol 24.1 mg, Fat 9.4 g, Fiber 1.8 g, Protein 11.6 g, SaturatedFat 5.6 g, Sodium 196.7 mg, Sugar 2.4 g

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