I’m a big fan or risotto—ask me some time about the awesome Rosemary Parsnip Risotto I developed for an article in Bon Appetit. Many cooks are daunted by it, though, because somewhere along the line risotto got a reputation for being hard or tricky to make. Not true! It doesn’t take a lot of time, either. What risotto does require, however, is attention, in the form of stirring and stirring.
If and when you don’t have that attention to spare, you can make a pretty good approximation with orzo, giving you an upscale, risotto experience with much less effort.
Serves 6 as a side dish or 3 as an entrée
8 ounces orzo
1 tablespoon extra virgin olive oil
1 carrot, cut into 1/4-inch dice
1 parsnip, cut into 1/4-inch dice
1/4 red onion, cut into 1/4-inch dice
1 cup chicken or vegetable stock or broth
1 1/2 teaspoons finely chopped fresh thyme
1 ounce grated or shredded Parmesan cheese (about 1/2 cup)
1 tablespoon butter
1/2 teaspoon lavender
1/4 cup white wine
Salt and pepper to taste
Cook the orzo in a 2-quart pot of boiling, well-salted water until barely al dente, 5 to 6 minutes. Drain in a colander and rinse with cold water to stop the cooking.
Return the pot to medium-high and add the olive oil. Add the carrot, parsnip and onion and cook, stirring occasionally, until the vegetables are crisp-tender, 3 to 5 minutes. Add the stock, thyme and orzo and bring to a boil. Simmer over moderate heat, stirring constantly, until the stock is absorbed and the vegetables are tender, about 5 minutes.
Add the cheese, butter and lavender, stirring until the cheese and butter have melted. Stir in the wine. Add salt and pepper to taste and serve immediately.
Copyright Jill Silverman Hough. All rights reserved.
www.jillhough.com.