Creamy Italian Orzo
- Preparing Time: 30 minutes
- Total Time: 35 minutes
- Served Person: 8
- 2 tablespoons extra virgin olive oil
- 1 pound orzo
- 8 cups low sodium chicken broth, stock, or water
- 1/2 cup shallot (2-3 large), finely chopped (or finely chopped onion)
- 2 large cloves garlic finely minced
- 1 14.5-oz can fire-roasted tomatoes diced, juices drained (i use muir glen brand)
- 1 1/4 cups heavy cream
- 1 cup frozen peas thawed
- 1 cup parmesan or romano cheese freshly grated, and more to pass
- salt and black pepper freshly ground
- 4 teaspoons pine nuts toasted, (optional)
- Carbohydrate 39.3201336397062 g
- Cholesterol 77.863741294958 mg
- Fat 14.1003855725245 g
- Fiber 1.30844999969006 g
- Protein 16.549599006572 g
- Saturated Fat 6.91796337715818 g
- Serving Size 1 1 Serving (409g)
- Sodium 791.874127035018 mg
- Sugar 38.0116836400161 g
- Trans Fat 1.18434201149208 g
- Calories 348 calories
As the sun begins its golden descent, casting an ethereal glow upon the horizon, I find myself drawn to the flickering flames of my stovetop, where a symphony of flavors awaits me. Tonight, I embark on a culinary journey, creating a dish that will ignite the senses and warm the soul: a creamy Italian orzo.
With each ingredient I carefully add to the pot, I am transported to the sun-kissed hills of Italy. The fragrant aromas of garlic, shallots, and tomatoes fill the air, mingling with the richness of heavy cream, promising a taste of pure indulgence. As the orzo dances merrily in the bubbling broth, I feel a sense of contentment wash over me.
The finished dish is a masterpiece, its creamy embrace enveloping tender orzo, vibrant tomatoes, and sweet peas. The tantalizing aroma draws me in, and with each bite, I am transported to a realm of culinary bliss. Creamy Italian orzo: a culinary symphony that will forever hold a special place in my kitchen and my heart.
Step-by-step
- Bring chicken broth or salted water to a boil.
- Slowly stir in the orzo and cook uncovered, stirring often, until al dente, about 8 minutes.
- Heat oil in a large heavy saute pan over medium heat.
- Add the shallots and saute about 2 minute.
- Add the garlic and saute another 1-2 minutes, or until mixture is tender and fragrant.
- Add the tomatoes and cook until tender, about 8-10 minutes.
- Stir in the cream and peas, and cook, stirring often, until cream just begins to bubble.
- Add the orzo, tossing to coat.
- Remove the skillet from the heat and add the cheese to the pasta mixture.
- Stir until the sauce coats the pasta thickly.
- If needed, add enough of the reserved cooking liquid to maintain a creamy consistency.
- Season with salt and pepper, to taste.
- Sprinkle with the toasted pine nuts, if desired.
- Serve immediately in warmed bowls along with additional cheese to pass.
