Thursday, March 12, 2009

Creamy Parmesan Orzo

Oh yeah...This tastes like rissoto, buts its orzo and its light. Bonus! This recipe is adated from cooking light. I own every year book since 2004 and every month I go through the current months section..aka..March this month....and pick things to make. I made this as a side dish.
1 T. butter
1 cup orzo
1 1/4 cup broth, fat-free, less sodium, chicken
11/4 cup water
1/4 cup parmesan
2 T. chopped fresh basil (the areogarden isn't ready yet, so subbed 2 tsp. dry)
1/4 tsp. salt
1/4 tsp. fresh ground pepper
4 tsp pine nuts, toasted
  1. Heat butter in a saucepan over medium heat. Add orzo, and cook for 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat and simmer until liquid is absorbed and orzo is done. Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with pine nuts. Serve immediately.
The Verdict: This was gone before the main course. I t was also requested again very soon. I thought it was very creamy, and almost tasted like rissoto. Next time I make it I will use my fresh basil, I can't wait. The boys also suggested this as a main dish one night. Why?, because there is no veggies! I do overload them a little bit, but hey its good for them.