Parmesan Orzo Risotto

Course Dinner

Cuisine Italian

Keyword Creamy Pasta, Risotto, Weeknight Dinner

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 577kcal

Begin by heating the chicken broth over medium heat until it reaches a simmer. Turn off the heat and place on the side.
Over low–medium heat, add the butter to a wide skillet or braiser. Once melted, add the garlic, shallot, and a pinch of kosher salt. Cook for 2–3 minutes, until soft and fragrant but not brown! If this begins to brown, lower the heat.
Add in the orzo and toast for 3-4 minutes, mixing every minute or so.
Ladle in the warm broth, but not all at once! You’ll need approximately 3½ to 4 cups of broth. Add just enough broth to cover the pasta. When the liquid dips below the grains, it’s time to add more. For this orzo risotto, you’ll repeat this process 2–3 times. Salt to taste after the first broth add.
As the orzo is cooking, mix pretty frequently. Orzo does have a tendency to stick to the bottom of the pan. Mix every 30 seconds to 1 minute. If you notice it does not stick you can extend this.
When the pasta is just shy of al dente (this will be around the 3 1/2 - 4 cup mark on broth) and there’s still a bit of liquid left in the pan, stir in the heavy cream and mascarpone cheese. Cook for 1 minute, then turn off the heat.
Add the parmesan in two additions, stirring between each to fully incorporate. The orzo risotto is done when it is loose (it should slowly spread on a plate), al dente, and the cheese is fully incorporated. Serve immediately.