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Name: Rizotto Style Orzo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 900 mL box Chicken broth; 2 tablespoons Olive oil; 1 large Shallot; 2 cups Orzo; 1/4 cup Dry white wine (or water); 1/2 cup Parmesan cheese grated; 2 tablespoons Butter; Salt & pepper to taste

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INGREDIENTS

1 900 mL box Chicken broth
2 tablespoons Olive oil
1 large Shallot
2 cups Orzo
1/4 cup Dry white wine ; (or water)
1/2 cup Parmesan cheese grated
2 tablespoons Butter
Salt & pepper ; to taste

Servings

INSTRUCTIONS

1. Warm broth in sauce pan over low heat

2. In a separate pan over medium heat, sautee shallot in olive oil. Add orzo and cook 2 - 3 minutes stirring until covered in oil. Add salt & pepper. Add wine (or water). Stir and let liquid bubble away. With a ladle, add broth to orzo 1/2 cup at a time letting broth evaporate before adding next 1/2 cup. Start checking orzo after about 10 minutes. It should be done (al dente, like pasta) in about 20 minutes. When orzo is done, add butter & parmesan cheese & stir.

NOTES

Stirring nearly constantly keeps it from sticking to the bottom of the pan.

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Nutrition

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Serving Size: 1 Serving (104g)
Recipe Makes: 6 Servings

Calories: 335
Calories from Fat: 112 (33%)

Amt Per Serving		% DV

	Total Fat 12.5g	17 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 1.2g
Cholesterol 82.2mg		25 %
Sodium 203.3mg		7 %
Potassium 176.5mg		5 %
Total Carbohydrate 43.6g		13 %
	Dietary Fiber 0g	0 %
	Sugars, other 43.6g
Protein 11.5g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 335

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