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Creamy Orzo with Parmigiano and Pimenton

Mario Batali
Servings: 6
1 to 30 min
Part 1 of 2

This creamy orzo with garlic and Parmigiano is a delightful accompaniment to meat or fish.

  • Ingredients
  • step-by-step directions
Creamy Orzo with Parmigiano and Pimenton
  • 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
  • In a medium sized sauce pot over medium-high heat, add 2 tablespoons of olive oil. 
  • 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.
  • Add the orzo and toast, stirring constantly, for 2 minutes or until the pasta just begins to turn light golden brown.
  • Add the chicken stock just to cover and bring up to a simmer. Cook until almost all the liquid is absorbed, about 15 minutes.
  • Remove from the heat and stir in the Parmigiano. Adjust seasoning.
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