CREAMY CARBONARA ORZO RISOTTO RECIPE - (4.3/5)
Provided by lorik
Number Of Ingredients 10
Steps:
- Heat a Dutch oven or large, heavy-bottomed pot over medium heat until hot, about 3 minutes. Add the pancetta and cook until the fat starts to render out, about 1 minute. Add the onion and thyme and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes. Add the orzo and cook, stirring occasionally, until lightly toasted and fragrant, about 2 minutes. Add 2 1/2 cups water and scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the milk and 3/4 teaspoon salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring often and making sure to scrape the bottom and corners of the pan with the wooden spoon, until almost all of the liquid is absorbed and the orzo is tender, about 10 minutes. (Depending on the brand of orzo, you may need more liquid, so add more water, 2 tablespoons at a time, if all of the liquid is absorbed but the orzo is not tender yet; you want the final mixture to be creamy, but not clumpy and gluey.) Remove the pot from the heat and stir in the parsley and Parmesan. Taste and season with more salt as needed. Serve immediately. Recipe Notes • Pancetta substitution: Pancetta is an unsmoked Italian bacon. If you can't find it, use regular smoked bacon instead. • Reheating leftovers: When reheating leftovers, add a tablespoon of water or milk to loosen the mixture up. Calories 498 Fat 17.3 g (26.6%) Saturated 6.9 g (34.3%) Trans 0 g Carbs 64.8 g (21.6%) Fiber 2.9 g (11.5%) Sugars 7.7 g Protein 19.4 g (38.9%) Cholesterol 32.7 mg (10.9%) Sodium 773.9 mg (32.2%)
ORZO RISOTTO
Steps:
- Saute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels.
- Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley.
CREAMY ORZO
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.
ORZO CARBONARA
This creamy orzo carbonara has all the things you love about carbonara but with a risotto-like consistency. It's the perfect comfort food!
Provided by Maria Koutsogiannis
Categories Vegetarian
Time 35m
Number Of Ingredients 13
Steps:
- To a large pot or cooking pan heat butter on low heat till melted. Increase heat to medium and brown the vegan bacon for 3-4 minutes stirring often to avoid burning. To the pot, add the onion, garlic, and thyme. Cook for 3-5 minutes, until the onions are translucent.
- Season with salt and pepper. Stir till everything is coated. Increase heat to high and add the orzo to the pot. Toast for 1 minute. Add the milk to the pot. Bring mixture to a boil then simmer till the orzo is cooked. Add more milk of choice is necessary.
- To the pot add the chives and spinach and stir till cooked throughout.
- 1 minute before serving add the parmesan cheese, lemon juice, and butter!
- Enjoy hot or cold!
Nutrition Facts : ServingSize 4, Calories 273 kcal, Sugar 4.7 g, Sodium 1007.8 mg, Fat 11.7 g, SaturatedFat 6 g, Carbohydrate 28.1 g, Fiber 2 g, Protein 14.4 g, Cholesterol 24.3 mg, UnsaturatedFat 1.5 g
ORZO CARBONARA
In this recipe, Orzo pasta is treated somewhat like a Risotto, only easier! Made with bacon, cream, and parmesan, it is similar to the spaghetti dish. I also like this with peas added, for a one dish meal with salad and bread.
Provided by BlueRidgeMama
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in large saucepan over medium heat until crisp. Transfer to paper towels using slotted spoon and drain.
- Pour off all but 1 T. drippings from pan.
- Add butter and ccok until butter begins to brown slightly. Mix in orzo and stir for 30 seconds or so.
- Add 4 1/2 cups of the broth and simmer , uncovered, until orzo is tender, but still firm to the bite and broth is absorbed, stirring often, about 8 minutes.
- Add cream and bring to low simmer.
- Stir in cheese and thyme and them bacon. Season with salt and pepper to taste and thin with additional broth, if desired.
- Serve immediately.
Nutrition Facts : Calories 618.1, Fat 31.1, SaturatedFat 14.7, Cholesterol 71.3, Sodium 589.6, Carbohydrate 60.6, Fiber 2.5, Sugar 1.8, Protein 24.1
CREAMY ORZO RISOTTO
This delightfully creamy, delicately flavored dish can be served alongside your favorite fish, poultry or meat or as an appetizer with toasted garlic bread. Another recipe from our local paper.
Provided by Chef mariajane
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large pot of boiling lightly salted water, cook orzo for about 8 minutes or just until tender but still firm. Drain and rinse under cold water; drain and set aside.
- Meanwhile, in a large skillet, melt butter over medium-low heat; cook garlic and onion for 3-4 minutes or until onion is softened.
- Add wine and bring to a simmer; reduce heat to a medium-low and cook gently, stirring occasionally, for about 5 minutes or until slightly thickened.
- Add orzo to cream sauce; stirring constantly, bring to a simmer.
- Stir in chives and cheddar and blue cheeses. Season with salt and pepper.
- Sprinkle with pine nuts.
Nutrition Facts : Calories 677.8, Fat 40.5, SaturatedFat 21.9, Cholesterol 109.5, Sodium 367.9, Carbohydrate 53.6, Fiber 2.5, Sugar 2.4, Protein 18.3
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