10-minute risotto
olive reader, Laurie Davies, shares her quick and flavoursome risotto recipe using orzo pasta instead of rice
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 10 mins
- Heat 1 tbsp extra-virgin olive oil and the garlic butter in a heavy-bottomed frying pan on a medium heat.
- Add the onion and broccoli and stir until just softened, then add the orzo. Stir to coat, reduce the heat and add wine, mushrooms, thyme, pancetta and a squeeze of lemon. Stir again and allow to evaporate. Add the chicken stock, stir and allow pasta to absorb. Add a little milk, stirring occasionally. Add more at intervals if needed.
- Check pasta until it is al dente. Add fresh black pepper to taste and remove from heat. The texture should be similar to rice risotto.
- Sprinkle with grated parmesan to serve.
PER SERVING
499 kcalories, protein 26.4g, carbohydrate 75.1g, fat 12.5 g, saturated fat 5.3g, fibre 3.6g, salt 1.35 g
Recipe from olive magazine, October 2011.
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http://www.bbcgoodfood.com/recipes/1635647/
http://www.bbcgoodfood.com/recipes/1635647/
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Ingredients
- extra-virgin olive oil
- 20.0g garlic butter (Kerry Irish comes in a 4-pack)
- half a medium onion , chopped
- 200.0g broccoli , cut into florets
- 300.0g orzo (try Merchant Gourmet)
- 125.0ml white wine
- 8-10 chestnut mushrooms , sliced
- thyme leaf from a few sprigs
- 175.0g pancetta , cooked
- ½ lemon
- 300.0ml chicken stock
- 100.0ml skimmed milk
- grated parmesan , to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 10 mins
Ingredients
- extra-virgin olive oil
- 20.0g garlic butter (Kerry Irish comes in a 4-pack)
- half a medium onion , chopped
- 200.0g broccoli , cut into florets
- 300.0g orzo (try Merchant Gourmet)
- 125.0ml white wine
- 8-10 chestnut mushrooms , sliced
- thyme leaf from a few sprigs
- 175.0g pancetta , cooked
- ½ lemon
- 300.0ml chicken stock
- 100.0ml skimmed milk
- grated parmesan , to serve
PER SERVING
499 kcalories, protein 26.4g, carbohydrate 75.1g, fat 12.5 g, saturated fat 5.3g, fibre 3.6g, salt 1.35 g
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12 October 2011
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