For the week between holidays when you've run out of the fancy fare or anytime you want something easy, this orzotto is what to make.
In a medium high-sided pan, heat two to three tablespoons olive oil and the butter over medium heat. Add the dried orzo pasta and cook until toasted and lightly golden. Season with a pinch or two of kosher salt and ground pepper. Add the 1/4 cup of liquid (of the three cups total stock and water) and stir the orzo until the liquid has been mostlly absorbed. If you need to turn up the heat to medium high to get the liquid working you can do that. Add the liquid in 1/4 cup increments, waiting until the liquid has been mostly absorbed before adding more. Continue until you have only one cup left.
Stir in the lemon juice, add the remaining liquid (or you can hold back the last 1/8 cup if your orzo pasta is small) and the chopped broccoli. Bring to a boil then lower to simmer, cover and cook for six to ten minutes. The cook time will depend on the size of your orzo. To be safe, check for doneness at six minutes. The orzo should be al dente or just past this stage in order for it to be ready. If yours is under cooked and needs more liquid, add the remaining liquid if you held it back. If it's just slightly undercooked but has ample liquid, just cover and simmer for a few more minutes. Even when it's done the orzotto may look watery but this excess liquid will be absorbed eventually. Stir in the Parmigiano-Reggiano and if you'd like a creamier and more lemony dish, feel free to add more butter and lemon. Same for the cheese. Serve on its own or with your protein of choice.
Orzo pasta comes in different sizes so take this into account for the cook time here. For this recipe I use a specialty brand of orzo and the pieces are a little larger than the more popular De Cecco brand at most grocery stores. For the simmer time, check for doneness two to three minutes before the time here and/or reduce the liquid by 1/8 of a cup. You can add the remaining liquid if necessary.
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