Like every good allrecipes reader, I checked out the reviews before starting this dish, and these are my modifications (not that the original had anything wrong with it): No pearl onions, so I just cut up two small regular yellow ones and sauteed them with sliced mushrooms with olive oil and butter. At the same time, I roasted some asparagus to add, just because I love it and was using the oven anyway. When both were done I set them aside and I toasted the orzo in butter and olive oil until it was well coated, then added 2 1/2 cups of chicken stock and 1/2 cup of white wine, adding more when the liquid disappeared so that it was all absorbed and the flavors vibrant. Then I threw the veggies back in the orzo and did the Parmesan on individual plates, to taste. Yum!
I get weirded out by melted Parmesan. Once, on a recipe like this, but not this one at all, I let the Parmesan sit in the heating dish and it got thick and gloopy and kind of hard and I nearly stopped consuming cheese for awhile, because I kept picturing it in my arteries.
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Like every good allrecipes reader, I checked out the reviews before starting this dish, and...