Five orzo recipes to make your own

What are the orzo I wrote in this one in the post office, I invite you to read. This is a real discovery for me and another opportunity to quickly prepare an everyday dinner or even a festive meal for guests without any effort.

I share five simple recipes. Some of them are quite simple, with which you can replace mashed potatoes or another side dish. Others are perfect even for entertaining guests.

Try it, and don’t be afraid to experiment. When I shared a photo of the last recipe, Orzo with Shrimp, Cream and Spinach, with my daughter’s Italian friends, they shook their heads that no no no…you can’t make it that way. But it’s delicious for us 🙂 and not only for us, the internet is full of similar versions, because orzo crossed the borders a long time ago and became popular all over the world.

Creamy Lemon Orzo

Ingredients

• 250g of orzo
• 500 g of broth (chicken or vegetable)
• 2 tablespoons of butter
• 200 g of cream
• 50 g of grated parmesan
• 1 lemon (grate the peel, squeeze the juice)

Manufacturing

• Heat the butter in a large pan and cook the orzo pasta. After a few minutes, the orzo macaroni becomes golden and takes on more flavor.
• Pour the broth into the same pan, bring to a boil and cook for about 12 minutes or according to the instructions on the package, until the pasta has absorbed the liquid and is soft. It is important to stir every now and then so that it does not burn.
• Stir in the lemon juice and zest and heat for a few more minutes to absorb the juice into a paste.
• Add cream, add grated parmesan, mix everything well.

Notes

Perfect as a side dish to grilled salmon or chicken.

Creamy Orzo with Spinach and Parmesan

Ingredients

• 200 g of orzo
• 400 g of broth
• 200 g of cream
• 300 g of fresh, washed spinach
• 1 pc onion
• 100 g grated parmesan
• olive oil or butter
• salt, freshly ground pepper

Manufacturing

• Heat the butter in a large pan and caramelize the finely chopped onions. Cook the orzo pasta. Toasted orzo macaroni turns golden and takes on more flavor.
• Pour stock and cream into the same pan.  Bring to a boil and cook over low heat, stirring occasionally, until liquid is absorbed and tender, about 12 minutes or according to package directions.
• If the pasta is still too hard, add a little more liquid (stock, cream or just water). Add the spinach and Parmesan and mix well.

Notes

Suitable both as a side dish and as a separate dish, receive.

Orzo with garlic shrimp

Ingredients

• 500g cleaned, uncooked prawns
• 200 g of orzo  
• 500 g of broth
• Section 4-5. cloves of garlic
• 1 lemon (grate the peel and squeeze the juice)
• Olive oil or butter
• Salt, freshly ground pepper, red pepper flakes or fresh hot pepper slices, fresh parsley

Manufacturing

• Marinate the shrimp with a splash of oil, a couple of cloves of sliced ​​garlic, lemon juice, lemon peel, pepper, hot pepper. Let it stand for about 10 minutes.
• Heat the oil in a large pan and fry the orzo pasta. Add the rest of the sliced ​​garlic and fry for another half a minute. The garlic must not burn, as it will be bitter.
• Pour the broth into the same pan, bring to a boil and cook over low heat, stirring every time, until it absorbs the liquid and softens, about 12-15 minutes or according to the instructions on the package.
• If the noodles have already absorbed all the broth but are still too hard, add a little more liquid (stock or just water). Add the prawns with all the marinade, stir and fry for another 5 minutes until the prawns are golden brown. Add parsley before serving.

Tomato orzo with shrimp

Ingredients

• 500g cleaned, uncooked prawns
• 200 g of orzo
• 500 g of broth
• A couple of fresh, finely chopped tomatoes
• onion
• clove of garlic for marinating shrimp  
• 1 pc lemon, grated peel, juice
• Olive oil or butter
• Salt, freshly ground pepper, red pepper flakes or fresh hot pepper slices, fresh parsley

Manufacturing

• Marinate the shrimp with a splash of oil, a couple of cloves of sliced ​​garlic, lemon juice, grated peel, pepper, hot pepper. Let it stand for about 10 minutes.
• Finely chop the onion and tomatoes.
• Heat the oil in a large pan and caramelize the finely chopped onions, add and fry the tomatoes.
• Add the orzo pasta.
• Add the broth and let it cook over low heat, stirring every so often, until it absorbs the liquid and softens, about 12-15 minutes or according to the instructions on the package.
• If the noodles have already absorbed all the broth but are still too hard, add a little more liquid (stock or just water).
• Add the prawns with all the marinade, stir and fry for another 5 minutes until the prawns are golden brown. Add parsley before serving.

Well, another recipe with shrimps that would make any Italian go crazy.

Not even one rule was broken here: a red light was passed and oncoming traffic was passed.

Orzo with shrimp cream and spinach

Very un-Italian but delicious recipe Ingredients

• 500g cleaned, uncooked prawns
• 200 g of orzo
• 400 g of broth
• 100 g of cream
• 200 g of fresh washed spinach
• 1 pc onion
• Section 1-2. garlic
• 100 g grated parmesan
• Butter
• Salt, freshly ground pepper, red pepper flakes or fresh hot pepper slices, a handful of fresh dill

Manufacturing

• Marinate the shrimp with a splash of oil, a couple of cloves of sliced ​​garlic, lemon juice, grated peel, pepper, hot pepper. Let it stand for about 10 minutes.
• Heat the butter in a large pan and caramelize the finely chopped onions. Cook the orzo pasta.
• Pour stock and cream into the same pan.  Bring to a boil and cook over low heat, stirring occasionally, until liquid is absorbed and tender, about 12 minutes or according to package directions.
• If the pasta is still too hard, add a little more liquid (stock, cream or just water).
• While the pasta is cooking, melt the butter in a separate pan, add the garlic and fry for less than half a minute, it must not start to brown, because it will become bitter. Add the shrimps and fry until they start to turn red. Do not overcook in any case, because the shrimp will cook together with the sturgeon for a few more minutes, and nobody wants to eat dry ones.
• Add the shrimp, spinach, and Parmesan to the orzo and cook, stirring, for another minute. Add the dill and serve.

Notes

Nothing Italian, but it’s very, very tasty to me. If you’re curious, where are those red lights, I’ll tell you. For Italians, mixing seafood with cheese is a big NO. Either one or the other, because the cheese overshadows the taste of the sea.

Another no-no is using onion and garlic in the same dish. If you need sweetness, then onion, if you need bitterness, then garlic. The French are much more liberal 

Well, another recipe with shrimps that would make any Italian go crazy.

Not even one rule was broken here: a red light was passed and oncoming traffic was passed.

If you’re curious, where are the red lights, I’ll show you. For Italians, mixing seafood with cheese is a big NO. Either one or the other, because the cheese overshadows the taste of the sea.

Another no-no is using onion and garlic in the same dish. If you need sweetness, then onion, if you need bitterness, then garlic. The French are much more liberal 🙂