Orzo can be served hot and creamy, as in this recipe or this vegetarian creamy orzo pasta with butternut squash, or cool and al dente in this Greek orzo salad with grilled zucchini. How do you prefer yours?
Creamy orzo recipe
Orzo has been topping my shopping list for months now: it has a rapid cook time and feels like a break from go-to pasta. Plus, my family can’t get enough of it! So, I’m constantly having to come up with new recipes. This one is the quickest and easiest by far. Orzo, whose small grains could fool you into thinking it’s rice, is 100% pasta. It has a high starch content which makes it perfect for making a faux-risotto. This orzotto is flavoured with garlic and smoky chorizo and cooked in double cream (heavy cream US) with a generous handful of parmesan to create a lava-like consistency. Unlike risotto, there’s no need to slowly add stock and stir, stir, stir for up to 30 minutes. In this recipe, after deglazing the pan with either white wine or stock, all the stock and cream can go in in one go. Just stir to make sure the orzo grains don’t stick and then let it simmer for 8 minutes. To finish, throw in some spinach leaves and allow them to wilt. Done! And if you love this dish, you need to give my Creamy Orzo Pasta Primavera! It uses a similar approach to making orzo, but with a fresh twist.
Serving suggestions
Chorizo and orzo are a versatile duo. This creamy dish is fortifying alone, although I eat mine with a green salad to offset the richness a tad, or supporting a meaty main. For a meal that maximises protein, I’d serve chicken breasts. Either coated in this 4-ingredient chicken marinade– the lemon juice cuts through the cream and the paprika enhances the smoky chorizo flavour of the pasta. Or classic chicken parmesan for a super Italian experience. Simply flavoured pork chops, or even a baked cod loin will hold their own against the bold orzotto flavours. If you are making a meal of it, stylish sides that compliment are warm zucchini salad with balsamic vinaigrette or pan-fried zucchini with basil and pecorino.
Storage and leftovers
Creamy orzo is definitely best served piping hot and oozy. If you have any leftovers though, store them in an airtight container and in the fridge for 2-3 days. The consistency will thicken and the pasta might get a little sticky, so to reheat add a good splash of boiling water and cook on the stove.
Other recipes to try:
One Pan Lemon Chicken Orzo Tomato Cream Cheese Pasta with Chicken and Pancetta One Pan Greek Chicken and Orzo Baked Penne alla Vodka with Meatballs
