I have a confession to tell all of you. In my 24 years of life, I have never tried orzo until now. I’m not exactly sure why, but it seemed like my Italian family mostly stuck to ziti or spaghetti when choosing pasta. I am always looking for new side dishes to make, so when I came across this recipe I knew I needed to try it.
The orzo is cooked in chicken broth instead of water, which gives it a ton of flavor, then parmesan cheese is added to it. This is not the time to use the white powdery stuff, go for a wedge of real parmesan cheese. Grate it, then watch it melt into the orzo. You’re left with a ooey, gooey pile of yummy pasta. My husband was in love with it, and thought it tasted just like macaroni and cheese. It cooks up in less than 20 minutes, and is great for a quick weeknight side dish.
Yields: 2-3 servings
1 cup orzo
1 tbsp. butter
2 cups chicken broth
1/2-1 cup freshly grated parmesan cheese
2 tablespoons fresh, chopped parsley
Splash of milk
In a small saucepan combine the orzo and butter. Melt the butter and stir regularly, lightly toasting the orzo.
Pour in the broth, and allow it to cook over low heat until all the broth is absorbed.
Stir in the cheese until melted. Season with salt and pepper to taste. Add the parsley, and if the orzo seems too “sticky”, add a splash of milk.
Source: Stephanie Cooks