A creamy, comforting orzo pasta dish prepared risotto-style with herbs, cheese, and lemon for a rich and satisfying meal.

italian

mediterranean

Nutrition

Provides moderate protein from cheese and dairy, with high carbohydrates from pasta, significant saturated fat from dairy products, and moderate sodium content.

Calories	713 kcal
Energy	2983 kJ
Protein	24 g
Total Fat	21 g
Saturated Fat	12 g
Trans Fat	1 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	6 g
Cholesterol	71 mg
Carbohydrate	80 g
Sugars	5 g
Dietary Fibre	3 g
Sodium	800 mg

*per serving

VegetarianPescatarianHalalKosherNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnermain courseone potfamily friendlystovetop

Creamy Orzo "Risotto"

Delish (June Xie)

4

Name: Creamy Orzo "Risotto" — Tasty Bites
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Ingredients: 2 tablespoon Butter; 1 tablespoon Olive Oil (extra-virgin); 3 small Shallots (finely chopped); 4 clove Garlic (minced); 0.33 cup Herbs (finely chopped, your choice of herbs); 0.5 teaspoon Red Pepper Flakes (optional, plus more for serving); 1.5 teaspoon Salt (kosher); 2 teaspoon Black Pepper (freshly ground); 0.25 teaspoon White Pepper (ground); 0.25 teaspoon Nutmeg (freshly grated); 1 pound Orzo; 4 cup Chicken Broth (low-sodium, divided); 1 cup Half-and-half; 2.5 cup Parmesan Or Pecorino (freshly grated, plus more for serving); 1 Lemon Zest (from 1 lemon); 2 tablespoon Lemon Juice; Arugula (for serving)

servings

0

per serve

0

minutes

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Ingredients

2 tablespoon Butter

1 tablespoon Olive Oil extra-virgin

3 small Shallots finely chopped

4 clove Garlic minced

0.33 cup Herbs finely chopped, your choice of herbs

0.5 teaspoon Red Pepper Flakes optional, plus more for serving

1.5 teaspoon Salt kosher

2 teaspoon Black Pepper freshly ground

0.25 teaspoon White Pepper ground

0.25 teaspoon Nutmeg freshly grated

1 pound Orzo

4 cup Chicken Broth low-sodium, divided

1 cup Half-and-half

2.5 cup Parmesan Or Pecorino freshly grated, plus more for serving

1 Lemon Zest from 1 lemon

2 tablespoon Lemon Juice

Arugula for serving

Equipment

Large pot

Wooden spoon

Grater

Knife

Cutting board

Instructions

In 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.

Stirring 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.

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