Orzo
2 recipes found
Burst Cherry Tomato Orzotto
Peak-season cherry tomatoes and fragrant basil join forces in this light and summery one-pot orzotto. Cherry tomatoes are first cooked down with aromatics until they burst and their juices thicken. This concentrated tomato mixture fortifies the broth, imparting its flavor to the orzo. Stirring every minute or so releases the pasta’s starch, while a pat of butter makes this dish silky and that much more reminiscent of a saucy risotto. The orzotto is only as good as the tomatoes you use, so be sure to use the best ones you can get your hands on. Topping each serving with a handful of arugula is a wonderful way to incorporate more greens and add a bit of fresh, peppery zing.
Skillet Orzo With Chorizo and Dates
This smoky, sweet one-pan orzo uses a hands-off approach that takes cues from paella, allowing the orzo to simmer, untouched, so that a golden crust (called socarrat) forms underneath. It’s not quite as crispy as what you’ll get from traditional rice-based paella, but it still makes for some nice textural contrast. Just be sure to use a well-seasoned cast-iron or nonstick skillet to prevent the orzo from sticking. Cured Spanish chorizo lends smoke and spice, dates provide pops of chewy sweetness, and a shower of goat cheese crumbles brings creamy tang.