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Creamy Orzo
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Join Date: Oct 1999
Location: Tidefans.com
Posts: 25,745
Recipes: 53
Description:
This makes a nice unexpected side dish. I am making it tomorrow to go with some braised lamb shanks but would go with many other dishes.
Other: Ingredients:
Time:
30 min
Difficulty:
Easy
Serving Size:
6
  1. 1 lb orzo (rice shaped pasta)
  2. 2 tbsp olive oil
  3. 1 large shallot chopped fine
  4. 1 clove garlic minced
  5. 4 crimini mushrooms chopped small
  6. 1 cup frozen peas
  7. 1 1/4 cups heavy whipping cream
  8. 1 can diced tomatoes (14.5 oz can) drained
  9. 3/4 cups parmesian or Asiago cheese grated
  10. 1/4 cup chopped parsley or basil
  11. Salt & Pepper to taste
Preparation:
  1. Chop all the vegetables and gather ingredients.
  2. You will need a large heavy skillet or pot.
Instructions:
  1. Bring a heavy large saucepan of salted water to a boil over high heat.
  2. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes.
  3. Drain, reserving 1 cup of the cooking liquid.
  4. Heat the oil in a heavy large frying pan over medium heat. Add the shallot, mushrooms and garlic, and saute until tender, about 2 minutes.
  5. Add the tomatoes and cook until they are tender, about 8 minutes.
  6. Stir in the cream and peas.
  7. Add the orzo and toss to coat.
  8. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat.
  9. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency.
  10. Season the orzo with salt and pepper, garnish with chopped parsley or chopped basil and serve.
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