Orzotto
Ingredients
- 2 tablespoons extra-virgin olive oil ⓘ
- 1 small onion, diced ⓘ
- 1 1/2 cups orzo or pearl barley ⓘ
- 1/2 cup dry white or red wine ⓘ
- 3 cups chicken stock, beef stock, or low-sodium broth ⓘ
- 1/2 to 1 cup vegetables ⓘ
- 1/3 cup grated cheese
- Fresh herbs or other aromatics ⓘ
- 1/4 cup heavy cream ⓘ
- Vinegar or lemon juice
- Salt and freshly ground black pepper ⓘ
- Orzotto Variations, recipes follow ⓘ
Instructions
- In a heavy-bottomed medium saucepan, heat the olive oil.
- Add the onion and saute until fragrant and translucent.
- Add the orzo or barley and toast for 2 minutes, stirring occasionally.
- Add the wine and cook until absorbed.
- Gradually add the stock, stirring frequently.
- Bring to a simmer and cover; cook for 8 to 10 minutes until the liquid is almost absorbed and orzo or barley is tender.
- Remove from heat.
- Stir in the vegetables, grated cheese, fresh herbs or aromatics, heavy cream, and vinegar.
- Season the orzotto with salt and pepper and serve.
- Orzotto Variations:
- Lemon-Asparagus Orzotto: add 1/2 cup steamed diced fresh asparagus, 1 tablespoon lemon juice, and zest from 1/2 lemon.
- Mushroom-Orzotto: 1 cup wild or culitvated mushrooms.
- Substitute chicken or beef stock with mushroom stock.
- Add 3/4 teaspoon fresh chopped thyme leaves and 1/2 cup Parmesan cheese.
- Sweet Corn with Bacon Orzotto: Add 1/2 cup sweet corn, 1 tablespoon sugar, and 1/2 cup cooked and crumbled bacon.
Nutrition & Diet Analysis (per serving)
578
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).