Orzo Risotto
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 239.1
- Total Fat: 11.8 g
- Cholesterol: 20.7 mg
- Sodium: 400.7 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 1.2 g
- Protein: 7.7 g
View full nutritional breakdown of Orzo Risotto calories by ingredient
Introduction
This is a recipe my daughter made in her cooking class at school. It says it a recipe by Emeril Lagasse that was adapted for the classroom. Not sure if it's healthy, but it sure is good! This is a recipe my daughter made in her cooking class at school. It says it a recipe by Emeril Lagasse that was adapted for the classroom. Not sure if it's healthy, but it sure is good!Number of Servings: 8
Ingredients
-
2 Tblsp Olive Oil
2 Tblsp Butter
1/2 pound orzo
1/2 cup diced onion
1 1/2 tsp garlic, minced
4 cups chicken stock, kept hot on stove
1/2 tsp salt
1/4 tsp pepper
1/4 cup shredded Parmesan cheese
2 Tblsp Butter
Directions
Directions
1. In a 2-quart saucepan set over a medium high heat, add the olive oil and butter. Once the oil is hot and the butter is melted, add the orzo and toast lightly, about 2 minutes.
2. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds, stirring. Be careful not to burn the garlic.
3. Add 1 ladle of stock, stir, and cook to deglaze the pan.
4. Once the stock is nearly evaporated, add 4 ladles of stock, stirring constantly until the stock has been absorbed, about 5 minutes.
5. Add the remaining stock, salt, and white pepper; cook until it has been absorbed by the orzo.
6. Remove the pan from the heat and add the cheese. Stir in the butter and adjust the seasoning, to taste.
Serving Size: this fed 5 people, but 3 people had seconds, so I would say 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LORIA63.
1. In a 2-quart saucepan set over a medium high heat, add the olive oil and butter. Once the oil is hot and the butter is melted, add the orzo and toast lightly, about 2 minutes.
2. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds, stirring. Be careful not to burn the garlic.
3. Add 1 ladle of stock, stir, and cook to deglaze the pan.
4. Once the stock is nearly evaporated, add 4 ladles of stock, stirring constantly until the stock has been absorbed, about 5 minutes.
5. Add the remaining stock, salt, and white pepper; cook until it has been absorbed by the orzo.
6. Remove the pan from the heat and add the cheese. Stir in the butter and adjust the seasoning, to taste.
Serving Size: this fed 5 people, but 3 people had seconds, so I would say 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LORIA63.