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READY IN 25 mins

Delicious and Easy Mock Risotto

Read Reviews (96)

"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." — Cynthia Clark

Ingredients Edit and Save

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Types of Cooking Oil

Types of Salt

Garlic: Fresh Vs. Powdered

How to Cut Onions

Original recipe makes 4 servings Change Servings

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

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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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PREP 5 mins
COOK 20 mins
READY IN 25 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 04, 2009

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!

—naples34102

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Most Helpful Critical Review

Aug 05, 2010

This wasn't awful but it also wasn't anything like risotto.

—asphalt

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115 Ratings

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Mar 22, 2006

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

—Jackie M.

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Sep 30, 2007

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!

—winsum25

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Mar 03, 2006

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!

—LINDA MCLEAN

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Jun 26, 2008

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).

—MELOTEY

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Mar 03, 2008

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 :)

—Jennifer

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May 18, 2008

This was very good and I was able to make it using ingredients already on hand. I did modify the recipe by using half chicken broth and half evaporated milk. I added a little more milk to the orzo as it was drying out. I also added parmesan cheese to the top. Definitely a keeper!

—Chris

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Nutrition

Calories
476 kcal
24%

Carbohydrates
79.4 g
26%

Cholesterol
5 mg
2%

Fat
9.6 g
15%

Fiber
4.7 g
19%

Protein
15.7 g
31%

Sodium
1038 mg
42%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
Total Fat 9.6g 15 %
Saturated Fat 1.4g 7 %
Cholesterol 5mg 2 %
Sodium 1038mg 42 %
** Potassium 130mg 4 %
Total Carbohydrates 79.4g 26 %
Dietary Fiber 4.7g 19 %
Protein 15.7g 31 %
Sugars 2.9g
** Vitamin A < 1 %
** Vitamin C 2 %
** Calcium 3 %
** Iron 32 %
** Thiamin 51 %
** Niacin 59 %
** Vitamin B6 9 %
** Magnesium 17 %
** Folate 102 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.