Orzo, also known as risoni, is a form of short-cut pasta, shaped like a large grain of rice. Orzo is traditionally made from white flour, but it can also be made of whole grain. The name orzo is common for this pasta shape in North America, and less common in Italy.
Orzo, which means “barley” in Italian, is used most traditionally in soups, but this very versatile, rice-shaped pasta has been widely adapted by chefs in Italy and America for both main courses as well as side dishes.
Crafted with the finest raw ingredients, DeLallo Italian Gluten-Free Pasta is expertly milled for full flavor and the perfect al dente bite. DeLallo’s Gluten-Free Pasta collection comes in two great-tasting varieties: a Corn & Rice blend and a Whole Grain Rice option. Whether you follow a gluten-free diet for nutritional reasons or due to gluten intolerance (celiac disease), DeLallo’s Gluten-Free Pasta is the ultimate wheat-free Italian pasta for all of your favorite gluten-free recipes. Orzo means “barley” in Italian, referring to its small, barley-like shape. Not just a soup cut, this versatile pastina stars in salads, stuffings and sautés.
Creamy Parmesan Whole Wheat or Gluten Free Orzo
A creamy, cheesy dish that would gladly stand-in as a side for rice or risotto. With the Italian classic, Parmigiano-Reggiano, and the bold, aromatic basil, you can’t go wrong introducing this recipe to the dinner table.
INGREDIENTS
2 tablespoons butter
1/4 cup minced onion
1 cup uncooked DeLallo Orzo
1 (14.5-ounce) can of chicken broth
1/2 cup grated Parmigiano-Reggiano
1/4 cup fresh, chopped basil
Salt and pepper to taste
DIRECTIONS
- 1) Melt butter in a large skillet over medium-high heat.
- 2) Add onions and cook until soft and transparent, about 5 minutes.3) Add orzo, sautéing until lightly browned.
- 4) Stir in chicken stock and bring to a boil.
- 5) Cover, reduce heat and simmer until orzo is tender and most of the broth is absorbed, about 18 to 20 minutes.
- 6) Mix in Parmigiano-Reggiano and basil. Salt and pepper to taste.
