Orzo “Risotto”

Orzo “Risotto”

2 tablespoons butter or olive oil
1 small onion, diced
1 1/2 cups orzo
1/2 cup dry white or red wine
3 cups chicken stock, beef stock, or low-sodium broth
1/3 cup grated Parmesan cheese
Fresh herbs or other aromatics, such as chopped parsley (optional)
1/4 cup heavy cream
Lemon juice
Salt and freshly ground black pepper

In a 2-quart sauce pan, pour the stock in and heat over medium to low heat, until simmering. In a heavy-bottomed medium saucepan, heat the olive oil. Add the onion and sauté until translucent. Add the orzo and cook for 2 minutes, or until a light golden brown. Add the wine and cook until absorbed.
Gradually add the hot stock, ladle by ladle, stirring frequently until all stock is absorbed and orzo is tender. Remove from heat. Stir in the grated cheese, fresh herbs or aromatics, heavy cream, and vinegar. Season the “risotto” with salt and pepper and serve.

Note: add veggies, if you would like-green peas, small diced carrots (that have been steamed, broccoli flowerettes, sautéed mushrooms, etc. You could also add grilled chicken, or scampi shrimp on top…the variations are endless!