Luxurious Orzo Risotto with Parmesan and Asiago – The Irresistible Side Dish That Steals the Show

If you’ve been looking for an easy way to impress with a creamy, cheesy, and utterly satisfying dish, this Orzo Risotto will become your new go-to recipe. With its velvety texture and a rich combination of Parmesan and Asiago cheeses, this is one of those side dishes that you’ll find yourself going back for, time and time again. Plus, with a hint of truffle oil, every bite feels like a luxurious indulgence.

Photo byInsanelyGoodRecipes

I discovered this gem of a recipe at Insanely Good Recipes, and trust me, once you’ve tried it, you’ll be adding it to your weekly meal rotation. This orzo risotto has become a staple in my kitchen—whether I’m looking for a comforting weeknight side or an elegant dish for a dinner party, it never fails to wow my guests.

Orzo, which looks like rice but is actually pasta, is the star of this dish. It’s cooked similarly to traditional risotto but without the constant stirring, making it a bit easier for home cooks. Originating from Italian cuisine, risotto has always been a symbol of comfort and luxury, and orzo brings a lighter, fluffier twist to it. Whether you’re a fan of classic risotto or just pasta in general, this dish strikes the perfect balance between both worlds.

Recipe

Ingredients:

• 4 1⁄2 cups low-sodium chicken stock
• 2 tablespoons olive oil
• 1 large shallot, minced
• 3-4 cloves garlic, minced
• 1⁄4 teaspoon dried thyme
• 1 (1 pound) box orzo pasta
• 1⁄2 cup dry white wine
• 1⁄4 cup finely shredded Parmesan cheese
• 1⁄4 cup finely shredded Asiago cheese
• 2 tablespoons unsalted butter
• Salt and black pepper, to taste
• Fresh chopped parsley for garnish
• Truffle oil, optional

Instructions:

1. Simmer the Stock: Start by bringing the chicken stock to a low simmer in a large pot. Once it’s warmed, reduce the heat to low to keep it hot without boiling.
2. Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the minced shallot and cook until it softens, about 3-4 minutes. Then, stir in the garlic and thyme, cooking just until fragrant.
3. Toast the Orzo: Add the orzo pasta to the skillet and cook for 3-4 minutes, stirring frequently, until the pasta is lightly toasted and well coated in the oil.
4. Deglaze with Wine: Pour in the dry white wine to deglaze the pan, scraping up any browned bits. Cook until the wine is mostly absorbed.
5. Cook the Orzo in Stock: Gradually add the warm chicken stock to the skillet, stirring frequently. Let the orzo cook and absorb the liquid, adjusting the heat to medium-low to prevent boiling. This process should take about 10-12 minutes, until the orzo is tender but still has a slight bite.
6. Add Cheese and Butter: Remove the skillet from heat and stir in the Parmesan, Asiago, and butter until the cheese is melted and fully incorporated. Taste the risotto and adjust seasoning with salt and black pepper as needed.
7. Garnish and Serve: Serve hot, garnished with extra cheese and freshly chopped parsley. For an added touch of luxury, drizzle with truffle oil. Enjoy this creamy, cheesy orzo risotto immediately!

Tips for the Best Orzo Risotto:

• Use High-Quality Cheese: The Parmesan and Asiago bring a nutty, savory flavor that is essential for the dish. Use freshly grated cheese for the best results.
• Truffle Oil: While optional, truffle oil adds an earthy depth and elevates the overall flavor profile, making the dish feel extra indulgent.
• Pairing Ideas: This risotto pairs beautifully with roasted chicken or seared scallops. For a vegetarian meal, serve alongside a fresh green salad or sautéed mushrooms.

This orzo risotto is the perfect blend of comfort and elegance, making it suitable for both a casual family dinner and an impressive dinner party. The creamy texture and rich, cheesy flavor will leave everyone at the table asking for seconds.

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