This lemony, cheesy recipe for Orzo With Artichokes and Parmesan from Southern Food is similar to a risotto but cooks in half the time and with a lot less stirring. You don't even have to pre-cook the pasta. The orzo simmers in a buttery broth resulting in a creamy side dish that is the perfect accompaniment to almost any meal. The velvety pasta is so filling you could even serve it as a vegetarian main course. I made this in my 10 inch oven, sauteing the onion, mushrooms and garlic over a full compliment of coals. Once I added the chicken broth and pasta I covered it with 8 or 10 coals on the lid, just enough to keep it at a low boil. Keep an eye on it and give it a stir, it was ready in 15 minutes, you don't want it to dry out and stick to the bottom of your oven. Easy and elegant, sprinkle with grated Parmesan and enjoy!
Orzo with Artichokes and Parmesan
3 Tblsp butter
1-2 cups thinly sliced mushrooms
1/2 cup chopped onion or 4-6 thinly sliced scallions
1 clove chopped garlic
1 cup uncooked orzo
2 cups or 1 14.5 oz. can chicken broth
2 Tblsp lemon juice plus grated lemon zest if so desired
1 14.5 oz. can artichokes, drained and coarsely chopped
1/2 cup grated Parmesan cheese
salt and pepper to taste
Melt butter in 10 inch dutch oven over a full spread of coals. Add mushrooms, garlic, and onion. Cook over high heat, stirring, for 5-7 minutes until onions are soft and mushrooms are lightly browned.
Add orzo, stir to blend. Add chicken stock, lemon juice and seasoning. Cover with enough coals on lid to keep at a steady simmer.
Cook for 10-15 minutes or until pasta has absorbed most of the broth. Add artichokes and cheese. Stir until cheese has melted and artichokes are heated through. Serves 4.
|Saute garlic, mushrooms and onion in butter|