Mock Risotto

    30 min

    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.

    121 people made this

    Serves: 4 

    • 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

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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.
    2. 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.

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    Reviews in English (111)


    Never mind the chicken and brussels sprouts I served this with - I could have eaten this all by itself! Five stars for being a good basic recipe to use as a starting point for your own creativity, with endless possibilities. What I liked best was not having to boil the orzo first, drain it, then proceed. I sauteed chopped cremini mushrooms along with the onion and garlic in both olive oil and butter. For a little more dimension in flavor and creaminess I used a mixture of chicken broth, cream and a good glug of white wine. In addition to salt and pepper I seasoned this with some fresh thyme. Delicious!  -  02 Jun 2009  (Review from Allrecipes US | Canada)


    For a much creamier pasta, add 1/2 cup thick cream, simmer for at least 3mins., before tossing the other ingredients.  -  22 Mar 2006  (Review from Allrecipes US | Canada)


    YUM!! I omitted the onion, and added a dollop of sour cream, a splash of milk, a Tbs of butter, chicken, and veggies and this was an awesome dish. Will make again. Thanks!  -  30 Sep 2007  (Review from Allrecipes US | Canada)