Creamy Orzo

This was my first time cooking with Orzo. For those not familiar with Orzo, it is actually a pasta and not a rice. I first saw this recipe over at Smells like Home and thought the dish sounded really good. I was happy with the orzo, it’s the star of the show and could easily be a dinner all on its own. I tried using the Herb-rubbed grilled chicken that was recommended with the dish, but I felt the chicken was so-so. Next time I might try making it with the Pork Milanese that Giada used in her episode, but again you don’t need a protein in order to make this dish into a meal. Another plus for those that have kids, is it is a kid-friendly meal that the little guys will enjoy as well!

Creamy Orzo

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1 pound orzo

2 tablespoons olive oil

1 large shallot, finely chopped

1 garlic clove, minced

1 (14.5 oz) can diced tomatoes, juices drained

1 1/4 cups whipping cream

3/4 cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm, about 8 minutes, stirring often. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, heat the oil in a large frying pan over medium heat. Add the shallot and garlic, and sauté until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir in the pasta mixture until the sauce coasts the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.


Source adapted from: SmellsLikeHome, originally from www.foodnetwork.com/Everyday Italian