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I just found a delicious sounding recipe with orzo...my question is, what is orzo?! I have heard of it before, but what does it taste like? And can it be found at any regular grocery store?
Orzo Risotto With Shrimp
4 ounces orzo 8 ounces large, raw shrimp 1/2 tablespoon butter 1/2 cup reduced-sodium chicken broth 1 tablespoon grated Parmesan Freshly ground black pepper, to taste
Cook orzo according to package directions. Meanwhile, peel shrimp and remove tails. Drain orzo and leave in colander. Melt butter in empty orzo pot over medium-high heat. When butter starts to brown, add shrimp and saute until pink, about 3 minutes. Move shrimp to a plate. Add broth to pot and stir, scraping up any browned bits. Add drained orzo and Parmesan. Reduce heat to medium and stir until much of the broth is absorbed, about 2 minutes. Stir in shrimp. Season with pepper before serving. Active time: 20 minutes Total time: 20 minutes Servings: 2 Approximate values per serving: 371 calories, 7 g fat, 184 mg cholesterol, 33 g protein, 43 g carbohydrates, 2 g fiber, 402 mg sodium, 17 percent calories from fat.
Orzo is rice shaped pasta. It tastes like...tiny pasta or big rice It should be easy to find in the pasta section of most chain grocery stores. I make a really easy orzo chicken with asiago. If you like your recipe and want to try mine I can share the recipe.
Orzo is rice shaped pasta. It tastes like...tiny pasta or big rice It should be easy to find in the pasta section of most chain grocery stores. I make a really easy orzo chicken with asiago. If you like your recipe and want to try mine I can share the recipe.
Orzo is a staple in our home, it is a must to add in homemade chicken or vegetable soups. Cold orzo salad with mint, basil, lemon oil and grated cheese. Yum!
When the children were small, Orzo in milk and butter they ate for lunch.
I know Ronzoni, Barilla are 2 that have Pastina, Orzo, & Ancini Pepe pasta shapes. All good.
orzo is just pasta in a different shape. all pasta basically has the same taste. the shapes are for different uses of pasta. some have ridges to catch the sauce, some are smaller for different sauces or soups, some are bigger for different recipes.
I actually like the "risotto" made with orzo more than the real thing (rice) . Heresy I know!
I guess risotto done to perfection is great, but too often it sits or is over-cooked and then you have that white-rice gelatinous thing going on.
Orzo is nice because you can slightly under-cook it, then coat with a bit of cooking water and olive oil and it just is a bit more.... forgiving.
I like to toss mine with roasted garlic, some braised kale and sea salt. Roasted butternut squash is a nice addiiton too. Hurry up Fall!!!!
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It should be easy to find in the pasta section of most chain grocery stores. I make a really easy orzo chicken with asiago. If you like your recipe and want to try mine I can share the recipe.
. Heresy I know! 
