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Orzo Risotto with Spring Greens | www.tasteandtellblog.com

I have really been intrigued by the idea of using orzo for risotto ever since seeing an episode of Kelsey’s Essentials where she uses orzo.  It’s been on my “to try” list for some time now, so when I saw this recipe in March’s issue of Every Day with Rachael Ray, I immediately marked it to make.

This was actually really good.  But honestly, I don’t know why it’s called risotto.  It’s not cooked like risotto, and if “risotto” wasn’t in the title, I would have never associated this with risotto.  I still want to try Kelsey’s version, because it is cooked like risotto, so I think it would be more similar to actual risotto.  But regardless of it’s name, I did like this.  The onion taste was prevalent – with 2 different kinds of onions, and I love the freshness of the peas.  It’s a perfect, fresh, weeknight meal!

Orzo Risotto with Spring Greens | www.tasteandtellblog.com

Orzo Risotto with Spring Greens
from Every Day with Rachael Ray March 2011

serves 4

total time:  25 minutes

2 cups orzo pasta
1 tablespoon extra virgin olive oil
1/2 onion, finely chopped
salt and pepper
1 pint half and half
1 1/2 cups grated Parmesan cheese
1 1/2 cups frozen peas
2 cups packed baby spinach
6 scallions, thinly sliced

In a large pot of boiling, salted water, cook the orzo until al dente, 8 to 10 minutes. Drain, reserving 1/2 cup ofStir in the cooked orzo, reserved pasta water and the peas; season with salt and pepper. Cook until warmed through. Remove from the heat and fold in the spinach and scallions. Serve sprinkled with the remaining 3/4 cup parmesan cheese. the pasta cooking water.

Meanwhile, in a large, deep skillet, heat the olive oil over medium heat. Add the onion, season with salt and pepper and cook until just golden, about 5 minutes. Stir in the half-and-half and 3/4 cup parmesan cheese and simmer, whisking often, until just thickened, 2 to 3 minutes.

Saturdays with Rachael Ray rules:

* You can link any blog post, present or past, as long as it is a Rachael Ray recipe.
* Your blog post must link back to this post, mentioning Saturdays with Rachael Ray.

That’s it!! Simple, simple. Just make sure the recipe is a Rachael Ray recipe – it doesn’t matter if it comes from her talk show, 30-Minute Meals, her magazine, or one of her cookbooks. But it must be from Rachael Ray. Any posts that don’t follow these two rules will be deleted from the linky.

I can’t wait to see what you’ve made!


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12 Responses to Saturdays with Rachael Ray – Orzo Risotto with Spring Greens

  1. Pam says:

    This sounds and looks great. Love it with the peas and spinach and RR too!

  2. Heather of Kitchen Concoctions says:

    I love risotto. Will defiantly try this one or maybe the other recipe you linked, because I am very interested on how this will taste compared to traditional risotto made with rice.

  3. nancy says:

    Wow this risotto looks amazing and very decadent.If you're looking for a skinny one, try my Springtime Asparagus Risotto, http://www.skinnykitchen.com/recipes/lovely-springtime-asparagus-risotto/

  4. Joanne says:

    I've made risotto with orzo before and it is delicious and way less expensive than buying arborio rice! The spring greens in here must make it taste so fresh!

  5. teresa says:

    YUM! a fun "risotto" spin, i love this!

  6. Alisa says:

    It looks fantastic and I would sure love to try this.

  7. Missy says:

    I love Risotto and that looks yummy! I just can't make it myself I always mess up risotto.


  8. Kim says:

    I'm glad to hear that someone else is watching Kelsey's show. I really love her shows and think she makes some great things.

    This orzo with greens looks great!

  9. kat says:

    That does sound so springy & fresh

  10. The Food Hunter says:

    I love making orzo risotto. The freshness of this dish is great.

  11. Mrs. L says:

    I currently seem to be having an affair with orzo, so this fits in perfectly!

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