10-minute Risotto

Print recipe & shopping list
10-minute Risotto
Submitted by:
Rating: 
Makes: 4 servings adjust
Risotto recipe using orzo pasta instead of rice

Directions

Ingredients

  • Extra Virgin Olive Oil
  • 20 grams Garlic Butter

Step 1

Heat 1 tbsp extra-virgin olive oil and the garlic butter in a heavy-bottomed frying pan on a medium heat.

Ingredients

  • 1⁄2 medium Chopped Onion
  • 200 grams Broccoli Florettes
  • 300 grams Orzo
  • 125 milliliters White Wine
  • 10 Fresh Chestnut Mushrooms, sliced
  • Fresh Thyme Sprigs, a few
  • 175 grams Pancetta, cooked
  • 1⁄2 Lemon
  • 300 milliliters Chicken Stock
  • 100 milliliters Skim Milk

Step 2

Add the onion and broccoli and stir until just softened, then add the orzo. Stir to coat, reduce the heat and add wine, mushrooms, thyme, pancetta and a squeeze of lemon. Stir again and allow to evaporate. Add the chicken stock, stir and allow pasta to absorb. Add a little milk, stirring occasionally. Add more at intervals if needed.
 

Step 3

Check pasta until it is al dente. Add fresh black pepper to taste and remove from heat. The texture should be similar to rice risotto.

Ingredients

  • Grated Parmesan, to serve

Step 4

Sprinkle with grated parmesan to serve.
Kitchen Monki sign up