Orzo "Risotto"
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 side-dish servings
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 cups chicken stock or low-sodium broth
- Carbohydrate 34 g(11%)
- Cholesterol 14 mg(5%)
- Fat 6 g(9%)
- Fiber 2 g(6%)
- Protein 10 g(20%)
- Saturated Fat 3 g(17%)
- Sodium 245 mg(10%)
- Calories 234
Preparation Cook orzo in a large pot of boiling salted water until barely al dente, 5 to 6 minutes. Drain in a colander and rinse under cold water to stop cooking. Transfer orzo to a 2-quart heavy saucepan and add stock, zest, and thyme. Simmer over moderate heat, stirring constantly, until stock is absorbed, about 5 minutes. Stir in cheese, butter, salt, and pepper and serve immediately. Cooks' note:Orzo can be parboiled 2 days ahead, then tossed with 1 tablespoon olive oil and chilled, covered. Bring to room temperature (or run under hot water in a colander)before proceeding.
Preparation Cook orzo in a large pot of boiling salted water until barely al dente, 5 to 6 minutes. Drain in a colander and rinse under cold water to stop cooking. Transfer orzo to a 2-quart heavy saucepan and add stock, zest, and thyme. Simmer over moderate heat, stirring constantly, until stock is absorbed, about 5 minutes. Stir in cheese, butter, salt, and pepper and serve immediately. Cooks' note:Orzo can be parboiled 2 days ahead, then tossed with 1 tablespoon olive oil and chilled, covered. Bring to room temperature (or run under hot water in a colander)before proceeding.
