Reviewed: May 5, 2012

Easy to make but a little bland. This is a basic rice pilaf recipe, and I think it's better with rice. It needed quite a bit of salt at the table, and it was better with some parmesan on top.

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Valerie

Reviewed: Apr. 23, 2012

Very flavorful. Simple and yet full of flavor, i had no problems with this recipe.

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Reviewer:

kimmym17

Cooking Level: Intermediate

Reviewed: Mar. 16, 2012

this was very good. i toasted the orzo before adding the broth. i will make again, a great side to my blackened chicken and sauteed asparagus for dinner! thanks for the post cynthia!

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Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Mar. 2, 2012

Super easy. Good as is, but would be great with a bit more flavor. I will try adding mushrooms next time.

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Reviewed: Jan. 24, 2012

I used butter & olive oil combo, then toasted the orzo in the pan for a few minutes. Then I started adding broth and added my garlic & onions. One the orzo was cooked, I tossed some fresh spinach in to wilt. I sprinkled some asiago cheese on just before serving. Delicious side dish for my grilled chicken.

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Reviewer:

chrisnef1970

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Cooking Level: Intermediate

Home Town: Middleburg Heights, Ohio, USA

Reviewed: Jan. 15, 2012

Made this tonight and it was a hit. I added some butter, a little milk and sourcream at the end and it gave it that extra creaminess I was looking for. With the leftovers I added some Velveeta and more milk and it was very good as well and will make a great side for tomorrows dinner.

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Reviewer:

livelaughCOOK

Reviewed: Jan. 2, 2012

so this was an easy alternative to traditional risotto, and my kids and hubby loved it,. I used 1/2 the amount of chicken broth and 1/2 heavy cream and a splash of white wine. I also threw in a cup of mixed veggies and a dab of butter and some parmesan cheese at the end and it was delicious. thanks for the great recipe.

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Reviewer:

cara

Cooking Level: Intermediate

Reviewed: Oct. 14, 2011

Love this recipe. As close to rissotto as you'll get without all the fuss! My husband loved it too. Thanks for a great idea : ) Personal touch...stirred in two tablespoons butter at end after turning off heat with about 3 1/2 oz freshly grated parmessan. Served topped with freshly grated parmessan on top. DELICIOUS!

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Reviewer:

foodie from the north

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Ludington, Michigan, USA

Reviewed: Apr. 11, 2011

wonderful way to use orzo, and it makes a ton. probably more like 6-8 servings. to make this taste more like a traditional risotto, i did add a couple of tablespoons of white wine at the beginning, and added a bit of butter and parmesan cheese at the end. i stirred it quite a few times throughout the cooking to release the pasta's starches and make it creamier, so i needed to add a bit more liquid. i think i used about 4c chicken stock. in the end, this tasted very much like risotto to me, just easier. a good base recipe, would be good with added veggies or herbs, too.

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