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Mario Batali's Creamy Orzo with Parmigiano and Pimenton

Creamy Orzo Parmigiano Pimenton Mario Batali
Creamy Orzo
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This creamy orzo with garlic and Parmigiano is a delightful accompaniment to meat or fish.
  • 1 large Shallot (finely chopped)
  • 2 teaspoons smoked Paprika
  • 2 teaspoons Turmeric
  • 2 Garlic cloves (finely chopped)
  • 1 pound Orzo
  • 3 cups Chicken Stock
  • 1/2 cup Parmigiano-Reggiano (grated)
  • Extra-Virgin Olive Oil
  • Salt and Pepper to taste
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Extra-Virgin Olive Oil
    In a medium sized sauce pot over medium-high heat, add 2 tablespoons of olive oil. 
  • 2
    1 large Shallot (finely chopped)
    Salt and Pepper to taste 
    2 teaspoons smoked Paprika 
    2 teaspoons Turmeric 
    2 Garlic cloves (finely chopped)
    Add the shallot and a pinch of salt and cook for 3 to 4 minutes, until slightly softened. Stir the paprika and turmeric. Add the garlic and cook for one minute longer.
  • 3
    1 pound Orzo
    Add the orzo and toast, stirring constantly, for 2 minutes or until the pasta just begins to turn light golden brown.
  • 4
    3 cups Chicken Stock
    Add the chicken stock just to cover and bring up to a simmer. Cook until almost all the liquid is absorbed, about 15 minutes.
  • 5
    1/2 cup Parmigiano-Reggiano (grated)
    Remove from the heat and stir in the Parmigiano. Adjust seasoning.

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