This is kind of the quick-and-easy alternative to risotto. Made with rice-shaped orzo pasta, it has the same creaminess as risotto but doesn’t require a half hour of stirring.
1 tablespoon (15 ml) olive oil
8 ounces (225 g) orzo
1 1/4 cups (300 ml) low sodium chicken broth
1 1/4 cups (300 ml) water
1/4 cup (20 g) Parmesan cheese, shredded
1 teaspoon (0.7 g) dried basil
1/4 teaspoon (0.5 g) black pepper
1/4 cup (35 g) pine nuts, toasted
1. Heat oil in a saucepan over medium heat. Add orzo and cook for 3 minutes, stirring constantly.
2. Stir in broth and water; bring to a boil. Reduce heat and simmer for 15 minutes, or until liquid is absorbed and orzo is done.
3. Remove from heat; stir in Parmesan, basil, and pepper. Sprinkle with pine nuts. Serve immediately.