Saffron Orzo

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Risotto is one of my favorite things to eat, but with all the time and stirring, it’s not really one of my favorite things to make.  This orzo gives you a very similar texture and taste of risotto without all the effort.  I served this orzo as a side dish with a parmesan chicken cutlet.  Great for kids and adults alike!  Adapted from Mario Batali.

  • 2 C. chicken or vegetable broth
  • pinch of saffron threads
  • 1 1/2 C. uncooked orzo pasta
  • 2 t. olive oil
  • salt and pepper
  • 2 T. parmesan cheese, grated

In a saucepan, bring the broth to a boil, add the saffron and remove from heat.  Let the saffron steep in the broth for about 5 minutes.  Return to a simmer and stir in the orzo.  Give it a stir every two or three minutes as it simmers.  The broth will be absorbed by the orzo after about 8 minutes.  Stir in the olive oil, season with salt and pepper, and top with the cheese.

 

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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