Tuesday, March 18, 2008

Creamy Orzo


YUM! This was so good! I'll definitely make it again. I didn't add the peas, but ended up serving them as a side. Matt picked out the tomatoes, WHATEVER! I loved it, so that's all that matters!

P.S. I halved this recipe and it still made a TON!

Creamy Orzo
(Food Network - Giada)

1 pound orzo (rice-shaped pasta)
2 tablespoons olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes, juices drained
1 1/4 cups whipping cream
1 cup frozen peas, thawed (I omitted)
3/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
Crushed red pepper flakes (I added)
Parsley (I added)

Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.


Ally said...

Orzo. How I love thee. Sorry for getting all Shakespear on you, but I love the stuff. And yours looks fabulous!

madebymel said...

I think orzo is my new favorite side, yours looks so good!

smellslikehome said...

isn't this a great recipe?? i've made it a ton since i discovered it last summer and just made it this weekend for my parents during their visit - they loved it as well!

Sylvie said...

I'm always looking for new ways to cook orzo. Thanks for the inspiration.

Robin said...

I love orzo! That looks great :-)