Orzo Recipe
Orzo, also known as "risoni," originates from Italy, where the word "orzo" translates to "barley" due to its resemblance to the grain. Despite its name, orzo is made from semolina flour, a type of flour derived from durum wheat.
Equipment
- Medium saucepan
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Grater
Ingredients
- 1 cup orzo pasta
- 2 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Prepare the Orzo:In a medium saucepan, bring the chicken or vegetable broth to a boil.
- Add the orzo and cook according to the package instructions, usually about 7-9 minutes, until al dente.
- Stir occasionally to prevent sticking
- Sauté the Vegetables:While the orzo is cooking, heat the olive oil in a separate pan over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Combine Ingredients:Once the orzo is cooked, drain any excess liquid and add the orzo to the pan with the sautéed onions and garlic.
- Add the cherry tomatoes and cook for 2-3 minutes until they start to soften.
- Stir in the baby spinach and cook until wilted.
- Add Flavor:Remove the pan from the heat and stir in the grated Parmesan cheese.
- Season with salt and pepper to taste.
- Serve:Transfer the orzo to a serving dish and garnish with fresh basil leaves if desired.
- Serve warm as a side dish or as a main course.