Orzo "Risotto"

Name: Orzo "Risotto"
Ingredients: 1 (1-lb) box orzo (rice-shaped pasta; not Greek); 2 cups chicken stock or low-sodium broth; 1 packed teaspoon finely grated fresh orange zest; 1/4 teaspoon finely chopped fresh thyme; 2 oz finely grated Parmigiano-Reggiano (1 cup); 2 tablespoons unsalted butter; 1/2 teaspoon salt; 1/2 teaspoon black pepper

8 ingredients

5 steps

Ingredients

1 (1-lb) box orzo (rice-shaped pasta; not Greek)
2 cups chicken stock or low-sodium broth
1 packed teaspoon finely grated fresh orange zest
1/4 teaspoon finely chopped fresh thyme
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 tablespoons unsalted butter
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions

1

Cook orzo in a large pot of boiling salted water until barely al dente, 5 to 6 minutes.
2

Drain in a colander and rinse under cold water to stop cooking.
3

Transfer orzo to a 2-quart heavy saucepan and add stock, zest, and thyme.
4

Simmer over moderate heat, stirring constantly, until stock is absorbed, about 5 minutes.
5

Stir in cheese, butter, salt, and pepper and serve immediately.