Name: Orzo Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 Servings
Cuisine: Other
Ingredients: 1 bunch flat-leaf parsley; 1 shallot; 2 cloves garlic; 1 can tomatoes; 2 teaspoons olive oil; salt and pepper; 5 ounces orzo (kritharaki noodles); 4.2 ounces Halloumi cheese

From the Cook

1/5

Orzo Risotto

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Wash the parsley and finely chop the stems. Finely to coarsely chop the leaves as well and set them aside for later. Peel the garlic and shallot and finely dice both. Place the tomatoes in a bowl and crush them with your hands.

Pour olive oil into a large frying pan or wide pot and sauté the shallots and garlic with a pinch of salt over medium heat. After about a minute, add the parsley stems and sauté for another minute.

Add the tomatoes and about 400 milliliters of water, increase the heat, and bring the sauce to a boil. Then add the orzo and simmer gently, covered, for 14 to 15 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.

Meanwhile, coarsely grate the halloumi using a box grater or cheese grater.

Once the pasta is al dente, reduce the heat and stir in the grated halloumi and chopped parsley. Season the risotto with salt and pepper and serve.

Nutrition

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Tips & Tricks (5)

Toast Your Orzo First 🔥
Lightly toast the orzo in olive oil for 2-3 minutes before adding liquid to develop a nutty flavor and prevent mushiness, similar to risotto rice preparation.
Build Flavor Layers with Aromatics 🧅
Finely dice shallots and mince garlic separately, adding shallots first to caramelize slightly before adding garlic in the last minute to preserve its pungent freshness.
Sear Halloumi Strategically ✨
Slice halloumi ¼-inch thick and sear it in a separate pan just before serving to achieve a golden crust while keeping the interior creamy, then top the risotto for maximum textural contrast.
Use Quality Crushed Tomatoes 🍅
Choose San Marzano tomatoes or pass canned tomatoes through a food mill to remove seeds and skins, creating a silky sauce that coats the orzo evenly.
Reserve Parsley for Finishing 🌿
Chop fresh flat-leaf parsley and stir it in during the final 30 seconds of cooking to maintain its vibrant color and herbaceous brightness that defines Mediterranean cuisine.