Who on earth has time to make risotto for dinner? You can now with this easy fool-proof recipe! I discovered it years ago in a Better Homes and Gardens Magazine. It is so easy and really good. Just serve it up with a salad and you are good to go. Saffron serves to tie the flavors of this dish together in much the same way that garlic does in other dishes. It also lends a faintly nutty, almost cinnamon-like taste to the dish.
Prep: 15 minutes
Cook: 20 minutes
Stand: 5 minutes
1 large onion, finely chopped (1 cup)
2 Tbsp margarine or butter
1 cup Orzo Pasta
2 3/4 cups reduced-sodium chicken broth
Dash ground saffron, a pinch of thread saffrom, or 1/8 tsp. ground turmeric
1/2 cup grated Parmesan cheese
1/4 cup half-and-half or light cream
2 Tbsp. toasted pine nuts
1 Tbsp. snipped fresh Italian parsley or Italian parsley sprigs
Parmesan cheese curls* (optional)
In a large skillet cook onion in hot margarine or butter until tender but not brown. Add uncooked rice. Cook and stir for 2 minutes more. Carefully stir in chicken broth and saffron or turmeric. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (do not lift cover). Remove from heat. Let stand, covered, 5 minutes. Stir in cheese and cream. Sprinke top with nuts and parsley. Top with Parmesan curls (see note below), if desired. Makes 6 to 8 side-dish servings.
Nutrition facts per serving: 234 cal., 10 g total fat (3 g sat. fat), 10 mg chol., 499 mg sodium, 29 g carbo., 1 g fiber, and 8 g pro. Daily Values: 8% vit. A, 3% vit. C, 11% calcium, and 12% iron.
* Make Parmeson cheese curls by drawing a vegetable peeler firmly across the long edge of a wedge of cheese. Harder Parmesans make distinct, but crumbly, curls. Softer ones are easier to work with but don't curl as well.