Recipe by Cynthia Clark
"If you love creamy risotto, but can't stand the fuss behind making it, this is a great and creamy and easy alternative! A fantastic side dish that goes great with your favorite chicken recipe."
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extra-virgin olive oil
onion, finely chopped
2 (14 ounce) cans
uncooked orzo pasta
salt and pepper to taste
Never mind the chicken and brussels sprouts I served this with - I could have eaten this all by itself! Five stars for being a good basic recipe to use as a starting point for your own creativity, with endless possibilities. What I liked best was not having to boil the orzo first, drain it, then proceed. I sauteed chopped cremini mushrooms along with the onion and garlic in both olive oil and butter. For a little more dimension in flavor and creaminess I used a mixture of chicken broth, cream and a good glug of white wine. In addition to salt and pepper I seasoned this with some fresh thyme. Delicious!
This wasn't awful but it also wasn't anything like risotto.
For a much creamier pasta, add 1/2 cup thick cream, simmer for at least 3mins., before tossing the other ingredients.
YUM!! I omitted the onion, and added a dollop of sour cream, a splash of milk, a Tbs of butter, chicken, and veggies and this was an awesome dish. Will make again. Thanks!
This didn't have the creaminess of a typical risotto, but it was still very yummy! I added some parm and a bit of fresh chopped raw spinach. I made a whole pound and my family devoured everything but a couple of tablespoons. Thanks Cynthia!
Not a risotto but a good pasta side. The liquid/orzo/time ratios are the key elements. Everything else is open for play. I used half chicken broth, half white wine. Added fresh tomatoes (while cooking) and fresh basil and butter (at the end). Served Parm cheese on the side. Nice to be able to put it on and leave it while you're doing a quick steak/chicken breast/fish fillet. My tip: I grate the garlic on a micro plane (instead of mincing) and throw it in with the onion (no chunks of burnt/bitter garlic).
I actually cooked the orzo in 2% milk (with a little white wine and water thrown in for good measure). Added onion, a can of stewed tomatoes and some frozen peas. Top with parmesan. This stuff is so good. I served with a basic shrimp scampi and some green beans. 'Twas very well received :)
omg this was heavenly!! i've never made a homemade risotto because it sounds too labor intensive, and i'm more of a quick and easy type of cook :) well this was both, and turned out wonderfully. i've also made it will mini pearl pasta which had the same great results. mine is never dry, has great flavor, and goes with a lot of different types of main dish. thanks for a great stand-by recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Delicious and Easy Mock Risotto
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 476
** Calories from Fat: 86
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