About this recipe:A great alternative to the classic risotto, but without the fuss. This simple dish is made with orzo pasta and easy to make. For extra-creaminess, add a splash of cream before serving.
2 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1/2 small onion, finely chopped
800ml chicken stock
400g uncooked orzo pasta
salt and pepper to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Heat a saucepan over medium heat. When it is not getting any hotter, pour in the olive oil. Add the garlic and onion; cook and stir until tender, about 3 minutes. Pour in the chicken stock and stir to loosen any bits from the bottom of the pan.
When the stock comes to the boil, stir in the orzo pasta. Reduce heat to low, cover the pan and simmer for 15 minutes or until pasta has absorbed all of the liquid. Stir occasionally to prevent sticking, especially towards the end. Season with salt and pepper before serving.