Gastronomous

Don’t let the name intimidate you!

This is a quick and easy side dish that is ready in 30 minutes, unlike a traditional risotto that takes time and labor.

The key is to toast the orzo, as you would rice in the real thing, add infuse it with flavors.

Best of all, it only uses ingredients normally available in your pantry!

If you prefer use 2 cups of chicken stock or vegetable broth instead of the water and seasoning.

Ingredients:

1 onion chopped
1 cup orzo
2 Tbls canola oil
1/4 cup white wine
2 cups water
1 tsp yellow rice seasoning (such as Badia) or strings of saffron if you would like it fancier
2 Tbls butter or margarine
salt and pepper to taste
Grated cheese for topping

In a medium skillet heat the oil ( medium high heat) and cook the onions till they are transparent.
Add the orzo and stir with a wooden spoon till you see grain infused with oil/onion mixture and toast slightly.
Add the white wine, it will make noise and react, that is exactly what we want!

Keep stirring till the mix “settles down a bit, and add the water with the seasoning ( or the broth) and stir till mixed.
At this point it should look like a soupy mess with about 1/2 inch of liquid over the orzo. Lower the heat and let cook
for 8 to 10 minutes, do not stir! After that time, most of the liquid should be absorbed by the orzo.

Turn off the heat, salt and pepper the mix stir in the butter. This will make the texture creamy and delicious.
Serve at once topped with grated cheese

Enjoy!