Tuscan Orzo Risotto

This Tuscan flavored Orzo Risotto is a flavorful and quick main or side dish. Orzo pasta replaces traditional Arborio Rice. The Orzo becomes tender and creamy with minimal stirring. Fresh spinach and sun-dried tomatoes completes the flavor profile. For extra protein, serve this with sliced grilled chicken. Simple, yet satisfying!

Course Main Course, Side Dish

Cuisine Italian

Keyword Orzo Risotto, risotto

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 564kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

Skillet with Lid

Ingredients

Optional protein:

2 chicken breasts pounded and seasoned with salt and pepper

For the Orzo Risotto:

2 cups low-sodium chicken broth plus 1/4 cup extra
1 cup orzo pasta
1/2 cup white wine
3 cloves garlic minced
1/4 cup sun-dried tomatoes rinsed and sliced thin
2 cups fresh spinach roughly chopped
1/4 cup heavy cream
1/4 cup Parmesan cheese grated

Instructions

For the chicken:

Add a drizzle of avocado or olive oil to a heavy skillet (with a lid) until hot (medium-high heat).
Cook each side of the chicken breast, until golden brown-- about 3-4 minutes per side.
Remove from the skillet and keep warm.

For the Orzo Risotto:

On medium heat add the garlic and wine, scraping the brown bits.
Add the orzo and saute for a minute or two.
Add the chicken broth. Stir the orzo often. If all of the broth is absorbed, test the orzo to see if it's done. (About 7-10 minutes) If it needs more time, add a little more chicken broth a tablespoon at a time. The orzo should be just to al dente.
Reduce the heat to low. Add the heavy cream and Parmesan and give it a good stir. Taste and add more salt, if needed.
Add the sun-dried tomatoes and stir.
Add the chopped spinach and place the lid on. The spinach should wilt in a couple of minutes.
Gently stir all of the ingredients. NOTE: If you made the chicken, pour any remaining juices into the risotto for extra flavor.
The consistency should be that the orzo is just tender, and the risotto is creamy. Add a small amount of chicken broth, if necessary.

To serve:

Slice the chicken.
Plate the risotto in a bowl, and add the chicken on top for protein. Garnish with extra Parmesan, if desired.
There might be leftover chicken that can be used for salad or making a chicken salad!

Nutrition