Orzo Risotto

2 T butter
2 T shallots, minced
1/4 teaspoon saffron threads steeped in 2 tablespoons white wine
2 cups homemade chicken broth
8 oz orzo pasta
2 oz parmesan cheese, grated
2 T fresh chopped parsley
salt, pepper

Saute the shallot in butter 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. Add cheese and parsley, season to taste.


Back to Cindy's Recipes - Home Page