Orzo means barley in Italian, and it is a small pasta similar to rice, barley or other grains. Not only Italians have macaroni of a similar shape, the Spanish have piñoni – pine nuts, the Greeks – krithiraki and manestra, Central Asian cuisine has “bird’s tongues”. Italians themselves also call orzo risoni. Even the packets sometimes have both names.
Orzo can be cooked like other small pasta in soups, to make a side dish, but it is especially delicious when orzo pasta is prepared as risotto.
Such one-pot orzo dishes now especially trending and it’s easy to see why. It is easy to prepare, tasty, and the creamy texture of the dishes creates a special coziness.
The simplest recipe for orzo
It is suitable to eat alone or serve as a side dish to casseroles.
Melt some butter in a large pan and cook the orzo pasta.
In English this step is called toasting, roasting. Toasted orzo macaroni turns golden and takes on a nutty flavor.
Pour the broth into the same pan. One portion of orzo requires twice as much broth.
Cook on low heat, stirring every so often, for about 12 minutes or as long as indicated on the package.
If all the liquid has been absorbed and the noodles are still too hard, add a few more tablespoons of stock.
Before serving, you can add a spoonful of butter, it will have a creamier consistency.
The simplest orzo
Ingredients
- 1 portion of orzo pasta
- 2 parts of the broth
- Butter for baking and serving
Instructions
- Melt some butter in a large pan and cook the orzo pasta.
- In English, this step is called toasting. Toasted orzo macaroni turns golden and takes on a nutty flavor.
- Pour the broth into the same pan. One portion of orzo requires twice as much broth.
- Cook on low heat, stirring every so often, for about 12 minutes or as long as indicated on the package.
- If all the liquid has been absorbed and the noodles are still too hard, add a few more tablespoons of stock.
- Before serving, you can add a spoonful of butter, it will have a creamier consistency.
