Orzo Risotto With Tomato Mascarpone Recipes

ORZO RISOTTO WITH TOMATO & MASCARPONE

Steps:

• Heat the oil in a pot over a medium heat and add the onion. Cook for 5 minutes then add the garlic and cook for another couple of minutes. Add a big pinch of salt and pepper.
• Pour in the stock and chopped tomatoes and bring to a simmer. Add the orzo and parsley and simmer for about 20 minutes until the orzo is tender and most of the liquid has been absorbed.
• Stir through the mascarpone and parmesan and serve.

ORZO RISOTTO

Steps:

• cook orzo in large pot of boiling,salted water according to package directions.
• drain and rinse under cold water.
• transfer orzo into large saucepan and add broth and garlic.
• simmer and stir till stock is absorbed.
• stir in cheeses,and butter.
• season with salt and pepper to taste.
• serve immediatly.

BAKED TOMATO & MOZZARELLA ORZO

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
• Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.

TOMATO & MASCARPONE RISOTTO

Steps:

• Heat the oil in a large, heavy-based saucepan. Add the onion along with a pinch of salt, and fry for 10 mins or until beginning to soften and turn translucent, then add the garlic and fry for 1 min. Stir in the rice and cook for 2 mins.
• Tip in the tomatoes and bring to a simmer. Add half the stock, cooking and stirring until absorbed. Add the remaining stock, a ladleful at a time, and cook until the rice is al dente, stirring constantly for around 20 mins.
• Stir through the parmesan, mascarpone and basil, and season to taste. Spoon into bowls to serve.

MASCARPONE ORZO RISOTTO

Steps:

• Finely chop onions.
• In small stock pot, heat stock of choice and keep on low heat - do not boil.
• In large saucepan, sauté onions in 1 Tbsp of olive oil until translucent.
• Add dry orzo pasta to onions and add 1 Tbsp of olive oil. Coat orzo with olive oil/onion mixture and stir until incorporated.
• Add one ladleful of stock into the orzo mixture to deglaze the saucepan and stir.
• Add another ladleful of stock and stir. As the stock evaporates into the orzo mixture, continue to add another ladleful of stock. This should take approximately 15 minutes of repeating these steps. Continuously stir when adding the stock.
• When you have reached your desired cooking level of the orzo, add 2 heaping Tbsp of marscapone cheese and stir until melted into mixture.
• Enjoy!

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.