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Orzo Risotto

orzo risotto made with chicken broth, shallot, garlic, white wine, salt, butter, cream, manchego cheese and pepper
  • Serves:  6
  • Prep Time:  5 min
  • Cook Time:  25 min

Ingredients

  • 3 ½ cups low-sodium chicken stock
  • 4 tablespoons extra-virgin olive oil
  • 1 large shallot, finely chopped
  • 3 garlic cloves, minced
  • 1 pound orzo
  • ¾ cup dry white wine, such as Sauvignon Blanc
  • 1 teaspoon sea salt
  • 2 tablespoons salted butter
  • ½ cup heavy cream
  • 6 ounces manchego cheese, finely grated
  • 1 teaspoon freshly cracked black pepper

Method

  1. Heat the chicken stock in a small saucepan over low heat until warmed through.

  2. In a medium saucepan, heat 3 tablespoons of the olive oil over medium heat. When the oil is glistening, add the shallot and cook, stirring often, until softened, about 3 minutes. Add the garlic and orzo and cook, stirring, until the pasta is toasted, about 3-4 minutes.

  3. Pour the wine into the saucepan with the orzo and cook, stirring constantly, until the wine has evaporated, 2 to 4 minutes. Stir in the warmed broth and salt, then increase the heat to high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring often, until most of the liquid has been absorbed and the pasta is al-dente, 10 to 12 minutes.

  4. Remove the saucepan from the heat and stir in the butter and heavy cream. Once the butter has melted completely, slowly stir in the manchego and pepper until the cheese has melted, 2 to 3 minutes. Drizzle the risotto with the remaining 1 tablespoon of olive oil.

  5. Divide among 6 bowls and serve immediately.