Orzo Risotto

Ending the year with a super easy recipe that’s the epitome of comfort food. Any roasted veggie will be perfect on top! Snuggle up on the couch with a warm bowl, a feel-good movie, and say peace out, 2022! I’m ready to welcome 2023 with open arms, heart, and mind. Cheesy? Yeah, sure. But so is this dish, and you won’t regret every tasty bite!

INGREDIENTS

3 ½ cups low-sodium chicken broth
4 tablespoons extra-virgin olive oil
1 large shallot, finely chopped
3 garlic cloves, minced
1 pound orzo
¾ cup dry white wine, such as Sauvignon Blanc
1 teaspoon sea salt
2 tablespoons salted butter
½ cup heavy cream
6 ounces manchego cheese, finely grated
1 tsp freshly cracked black pepper

DIRECTIONS

• Heat the chicken broth in a small saucepan, over low heat until almost simmering.

• In a medium saucepan, heat 3 tablespoons of the oil over medium heat. When the oil is glistening, add the shallots and cook, stirring often, until softened, about 3 minutes.

• Add the garlic and orzo and cook, stirring, until the pasta is a light golden brown, about 3-4 minutes.

• Add the wine and stir until it has evaporated, about 1-2 minutes.

• Add the warmed broth along with the salt to the saucepan, increase the heat to high and bring the mixture to a boil.

• Reduce the heat to low and simmer, stirring often, until most of the liquid has been absorbed and the pasta is al-dente, about 10-12 minutes.

• Remove from the heat and stir in the butter and heavy cream. Once the butter has melted, slowly add the manchego cheese along with the black pepper, stirring, until the cheese has melted, about 2-3 minutes.

• Drizzle with remaining 1 tablespoon olive oil. Serve warm.