Orzo Pasta with Cream and Parmesan
Orzo Pasta with Cream and Parmesan
Description
A delicious and easy recipe for orzo cooked risotto-style with cream and Parmesan, served as a main or side dish.
It features a creamy texture and rich flavor, and can be made with or without minced meat.
Ingredients
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Instructions
Add butter and olive oil to the pan over medium heat, then add the chopped onion and bay leaves and stir until the onion wilts and turns golden.
Add the sliced mushrooms and cook for 2-3 minutes until browned. Then add salt, black pepper, thyme, and minced garlic and stir quickly.
Add the orzo and toss with the mixture for a few minutes until coated. Then add hot water and the chicken bouillon cube and stir. Bring to a boil, then reduce heat and let it cook, stirring occasionally. You may cover it for a risotto-like consistency, or leave it uncovered for easier evaporation.
When the orzo is cooked and reaches the desired consistency, remove the bay leaves. Then add the cooking cream and cooked meat and stir gently. Add the Parmesan cheese and stir one last time.
Serve the dish on a serving plate and garnish with additional cooked meat (if desired), a sprinkle of pistachios, and Parmesan. Totally optional.
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