I love risotto. It is a ideal comfort dish with its’ creamy and carby-ness. However, this satisfaction takes patience to obtain. Risotto requires you to stand over it and continuously stir. A great alternative to risotto, is orzo, it is rice-shaped and the end result has a creamy risotto-like consistency. Making orzo risotto is a breeze, you will not be babysitting the pot stirring constantly. Not to be mistaken with orzotto, which is also a dish similar to risotto, but instead of rice, it is made with pearl barley.
Orzo is a risoni. It is a short-cut pasta that resembles a grain of rice. This dish is lip-smacking delicious, easy and fast. It’s as simple as my ONE-POT ITALIAN SAUSAGE AND KALE PASTA Recipe. Give it a try!
Serves: 1 as a Main Dish or 2 as a Starter or Side
So what you will need is:
40 grams Salami
40 grams Brie Cheese
a squeeze of Lemon
2 Asparagus Stalks
275 ml Water
15 ml Olive Oil
Basil – Garnish
1. Heat the olive oil in a large saucepan and add the salami to fry until slightly crispy over a medium heat.
2. Add the orzo then toss in the oil to coat, turning up the heat for a few minutes.
3. Finely grate the zest of the lemon into the pan and season everything well with salt and pepper. Pour all of the water into the pan.
4. Simmer for about 7-8 minutes, stirring occasionally, until the mixture is almost dry and orzo is cooked.
5. Stir in the asparagus for about 30 seconds.
6. Turn off the heat and remove the pan from the heat, then stir in the brie cheese, and heavy cream, and a squeeze of lemon juice
7. Rest the pasta for 2 minutes before serving in a bowl with a small bunch of basil and extra lemon to add to taste.
Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen“. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!