Orzo risotto with lemon and fresh oregano
Orzo is a type of small pasta that looks like grains of rice. Using orzo makes this risotto (or orzotto) lighter than the traditional recipe and it cooks faster too. It's a really simple recipe and the lemon makes it taste lovely and fresh.
Ingredients
- Olive Oil30 ml
- Vegetable stock750 ml
- Lemon½ ცალი
Instructions
4 steps- 1
Heat the oil in a heavy-based saucepan over a medium-high heat and gently fry the shallot with a generous pinch of salt for 5 minutes, or until just translucent. Add the garlic and fry for a further minute.
- 2
Add the orzo to the pan, stirring until all the pasta is coated.
- 3
Add a quarter of the stock and turn down the heat to medium-low. Continue adding the stock a quarter at a time, stirring regularly until the pasta has absorbed all the liquid and is tender but still has a little firmness at the centre. You may need to add a splash more water, or you might not need to use all the stock.
- 4
Stir in the oregano, butter, lemon zest and juice, to taste. Season with salt and pepper and serve immediately.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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