Name: Fresh Basil Orzo with Asiago
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: Butter 3 Tablespoons (42 g); Orzo Pasta 1 1/2 cup (285 g); Worcestershire Sauce 1/2 teaspoon (2.5 ml); Chicken Or Vegetable Stock 3 cups (720 ml); Fresh Basil 6 Tablespoons (or 2 Teaspoons Of Dried); Freshly Grated Asiago 1/2 cup (60 g); Kosher Salt 1 teaspoon; Pepper to taste

Notes

1

Melt the butter over medium high heat. Add the orzo and sauté for several minutes until the orzo starts to become golden brown.

2

Stir in the Worcestershire sauce and cook for about 15 seconds.

3

Add the broth and 1 teaspoon of kosher salt. Cover and simmer for about 20 minutes, or until the orzo has absorbed all of the broth.

4

Remove from heat, add the basil and Asiago, and season with pepper and additional salt to your liking. Add more Asiago if you want it to be really gooey and cheesy.

5

Creamy Finish: For a creamier dish, try stirring in 2 tbsp plain yoghurt thinned with a little milk.

Instructions

3 Tablespoons (42 g) Butter

1 ½ cup (285 g) Orzo Pasta

½ teaspoon (2.5 ml) Worcestershire Sauce

3 cups (720 ml) Chicken Or Vegetable Stock

6 Tablespoons Fresh Basil (or 2 Teaspoons Of Dried)

½ cups (60 g) Freshly Grated Asiago

1 teaspoon Kosher Salt

Pepper (to taste)

Fresh Basil Orzo with Asiago

Anthology of Crumbs

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average rating is 5 out of 5

This orzo dish, often mistaken for rice, is the perfect example of comfort food made simple. The technique is similar to risotto: the pasta is toasted in butter to deepen its flavour before being simmered in stock until creamy and tender. The savory depth is achieved through the use of Worcestershire sauce which provides pure umami, and the use of Asiago provides a rich, slightly sweeter note, complementing the herbaceous basil.

Servings :

4

Calories:

Prep Time

5 min

Cooking Time

25 min

Rest Time

0

Total Time

30 min