Name: Creamy Orzo "Risotto"
Prep time: 15 min
Total time: 30 min
Yield: 4 - 6 serving(s)
Ingredients: 2 tbsp. butter; 1 tbsp. extra-virgin olive oil; 3 small shallots, finely chopped; 4 cloves garlic, minced; 1/3 c. finely chopped herbs of your choice; 1/2 tsp. red pepper flakes, plus more for serving (optional); 1 1/2 tsp. kosher salt; 2 tsp. freshly ground black pepper; 1/4 tsp. ground white pepper; 1/4 tsp. freshly grated nutmeg; 1 lb. orzo; 4 c. low-sodium chicken broth, divided; 1 c. half-and-half; 2 1/2 c. freshly grated Parmesan or Pecorino, plus more for serving; Zest of 1 lemon; 2 tbsp. lemon juice; Arugula, for serving

Step 1In a large pot over medium heat, melt butter and oil. Add shallots, garlic, herbs, pepper flakes (if using), salt, black pepper, white pepper, and nutmeg, and stir until garlic is golden, about 2 minutes. Add orzo, 3 cups broth, and half-and-half.

Step 2Stirring frequently, bring to a simmer and cook until pasta is al dente and liquid is mostly absorbed, about 6 minutes. Remove from heat and stir in cheeses ½ cup at a time until fully incorporated. Stir in lemon zest and juice, then gradually add remaining broth until creamy and desired consistency is reached.

Step 3Top with more cheese and pepper flakes before serving with arugula.

Creamy Orzo "Risotto"

Ingredients

Directions

Wildly Delicious Weeknight Dinners