Pasta risotto

Yield: 4 servings

Measure Ingredient
2½ teaspoon Salt
1 cup Orzo
¼ cup Shallots, finely chopped (abt 2 shallots)
1 tablespoon Olive oil
½ cup Vegetable or other stock
2 tablespoons Half-and-half
½ cup Frozen peas or sugar snap peas, strings removed
¼ teaspoon Pepper
⅓ cup Grated Parmesan cheese

1. Bring a large pot of boiling water to a rolling boil. Add 2 tsp salt and the orzo. Cover until the water returns to a boil. Cook until not quite tender, 5-6 minutes. The orzo should be slightly underdone to allow for further cooking. Drain.

2. Meanwhile, in a medium skillet, saut‚ the shallots in the olive oil until they are golden brown, 4-5 minutes.

3. Add the stock to the skillet and bring to a simmer. Add the drained orzo and stir. Turn the heat to low. Cook until most of the stock has been absorbed.

4. Add the half-and-half, peas, remaining « tsp salt and the pepper.

Cook until heated through, stirring several times, 1-2 minutes.

Remove from the heat and add the cheese. Stir and serve immediately.

Note: If using fresh peas, add them with the stock.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 142-143 Submitted By DIANE LAZARUS On 10-04-95

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