Toasted Orzo Risotto-Style GUEST BLOG

Katie made this for some friends for dinner and really loved it as a nice and easier to prepare than arborio recipes. Toasted Orzo Risotto-Style From the KEEPERS cookbook by Kathy Brennan and Caroline Campion

1 tablespoon olive oil

1 tablespoon unsalted butter, plus 1 tablespoon

½ yellow onion, finely chopped

1 ½ cups orzo

2 cups water

2 cups low-sodium chicken broth at room temperature, plus extra, if needed

½ cup freshly grated Parmesan cheese, plus extra for serving

Salt and pepper

Grated zest of 1 lemon (optional)

Handful of flat-leaf parsley, chopped (optional)

In a medium saucepan, heat the oil and 1 tablespoon of the butter over medium-low heat. Add the onions and cook, stirring occasionally, until soft, about 8 minutes. Add the orzo and cook, stirring often, until lightly toasted, about 3 minutes.

Add the water, raise the heat, and simmer, stirring often, until the water is absorbed, about 6 minutes. Add the broth as you would if you were making risotto, a little at a time, stirring constantly and allowing it to be absorbed after each addition, until the orzo is just tender, about 6 minutes more. The mixture should be a little soupy; if not, add a little more broth or water.

Off the heat, stir in the remaining 1 tablespoon butter, then the cheese. Season with salt if needed (the broth and cheese may have provided enough salt), and pepper, then stir in the lemon zest and parsley (if using). Serve right away, topped with extra cheese, if you like.