I love risotto for its creaminess—but not on a weeknight. It just doesn’t work unless you stand over it like a schoolmarm. Orzo, on the other hand, is nearly as creamy and a lot less fussy. And with the addition in step 2 of cooked shrimp or scallops, you could turn it into a main dish that will stick to your ribs.
Yield : Makes 4 to 6 Servings
Prep Time : 15 minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped (about ½ cup)
- 1 garlic clove, minced (about 1 teaspoon)
- 2½ cups canned chicken broth or homemade Chicken Stock
- 8 ounces orzo
- One 6½-ounce jar marinated artichoke hearts, drained and coarsely chopped
- 1/3 cup pitted, brine-cured olives such as kalamata, chopped
- 2 tablespoons rinsed, dried, and chopped fresh dill
- ½ teaspoon grated lemon zest
- Kosher salt and freshly milled black pepper
Directions
1. Heat the oil in a large skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute. Stir in the chicken broth and orzo; bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until all the liquid has been absorbed and the orzo is tender, 8 to 10 minutes.
2. Stir in the artichoke hearts, olives, dill, lemon zest, and salt and pepper to taste. Cook until the artichokes are heated through, about 1 minute.
Notes
© 2005 Sarah Moulton
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