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Orzo "Risotto" Recipe

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This recipe for Orzo "Risotto", by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Mayo
Added: Saturday, January 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. Butter
1 Small Onion, minced
3 cups Vegetable Stock
1 1/2 cups Orzo (rice shaped pasta)
Salt and Pepper to taste
1 cup Grated Parmesan Cheese

Directions:
Directions:
1) Place the butter in a 3 or 4 qt. saucepan and turn the heat to medium; when the foam subsides, add the onion and cook, stirring, until it becomes translucent. Meanwhile, heat the stock in a separate pan.
2) Add the orzo to the onion and stir once or twice; season with salt and pepper and add the stock, all at once. Cover and reduce heat to medium-low.
3) Cook, stirring every few minutes to prevent sticking, until the liquid is absorbed and the pasta is tender, about 15 minutes. Taste and adjust the seasoning if necessary.Stir in half the Parmesan Cheese and serve the remaining at the table.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Do not use low sodium broth. The flavor is not the same. The original recipe is from "How to Cook Everything" cookbook, page 142. They call for 1/2 cup of fresh minced parsley leaves, but I've never used it. We usually serve this with roasted asparagus and beans. A totally vegetarian friendly meal.

 

 

 

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