Creamy Italian Orzo

8 Servings
100% would make this recipe for Creamy Italian Orzo again.

Orzo is a small Italian pasta that looks very much like rice and is usually prepared similar to a risotto. This pasta dish is both simple and quick, fabulously creamy, and has a wonderful blend of flavors that will delight, not only the adults, but the kids too... This dish very adaptable. It can be eaten as a side dish, or add some cooked chicken, ham or shrimp for a main course. When available, I like to substitute sauteed fresh asparagus for the peas, and I often add 1/2 cup cremini mushrooms to saute along with the shallot and garlic. I love this dish because I can whip it together in about 30-40 minutes, and it's made with things that I usually have readily at hand. It makes a last minute supper feel like something special rather than an afterthought.

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Creamy Italian Orzo Ingredients

1 pound orzo	1 1/4 cups heavy cream
8 cups low sodium chicken broth, stock, or water	1 cup frozen peas, thawed
2 tablespoons extra virgin olive oil	1 cup Parmesan or Romano cheese freshly grated, and more to pass
1/2 cup shallot (2-3 large), finely chopped (or finely chopped onion)	Salt and freshly ground black pepper
2 large cloves garlic, finely minced	4 teaspoons pine nuts, toasted (optional)
1 can (14.5 oz) diced fire-roasted tomatoes, juices drained (I use Muir Glen brand)

Instructions for Creamy Italian Orzo

In a large heavy saucepan, bring chicken brorh or salted water to boil over high heat. Slowly stir in the orzo and cook uncovered, stiring often, until al dente, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Heat oil in a large heavy saute pan over medium heat. Add the shallots and saute about 2 minute. Add the garlic and saute another 1-2 minutes, or until mixture is tender and fragrant. Add the tomatoes and cook until tender, about 8-10 minutes. Stir in the cream and peas, and cook, stirring often, until cream just begins to bubble. Add the orzo, tossing to coat. Remove the skillet from the heat and add the cheese to the pasta mixture. Stir until the sauce coats the pasta thickly. If needed, add enough of the reserved cooking liquid to maintain a creamy consistency. Season with salt and pepper, to taste. Sprinkle with the toasted pine nuts, if desired. Serve immediately in warmed bowls along with additional cheese to pass.

Yield: 6 to 8 servings.

Main Ingredient: PastaCuisine: Italian

Ingredient Insight - look inside this recipe

Main Dish Side Dish pine nuts cheese romano parmesan peas cream garlic onion shallot olive oil chicken stock chicken broth orzo pasta easy Quick Saute Italian Dinner

for flavor and categorization

[I made edits to this recipe.]

sgrishka
on May 14 2007 5:48PM

Total Time: 0:40
Active time: 0:25

Do not substitute milk for the cream, it's just not the same. Also, the amount of cream may sound like a lot, but this recipe makes a huge amount of pasta--maybe 12 side dish servings or 8+ main dish servings. The recipe can be easily halved, if desired. [I posted this recipe.]

sgrishka
on May 14 2007 5:13PM

Total Time: 0:40
Active time: 0:25