Delicious and Easy Mock Risotto

SUBMITTED BY: Cynthia Clark PHOTO BY: LINDA MCLEAN

"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."

PREP TIME	5 Min
COOK TIME	20 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 small onion, finely chopped
2 (14 ounce) cans chicken broth
2 cups uncooked orzo pasta
salt and pepper to taste

READ REVIEWS (28)

DIRECTIONS

Heat a saucepan over medium heat. When it is not getting any hotter, pour in the olive oil. Add the garlic and onion; cook and stir until tender, about 3 minutes. Pour in the chicken broth, and stir to loosen any bits from the bottom of the pan.
When the broth comes to a boil, stir in the orzo pasta. Reduce heat to low, cover the pan, and simmer for 15 minutes, or until pasta has absorbed all of the liquid. Stir occasionally to prevent sticking, especially towards the end. Season with salt and pepper before serving.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Mar. 22, 2006 by Jackie M.

For a much creamier pasta, add 1/2 cup thick cream, simmer for at least 3mins., before tossing the other ingredients.

8 users found this review helpful

Reviewed on Mar. 3, 2006 by LINDA MCLEAN

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!

5 users found this review helpful