Here is the recipe: Ingredients: • 3 garlic cloves, finely chopped • 3 shallots, finely chopped • 150 g orzo pasta • 400 ml vegetable broth • 150 ml cooking cream (15% fat) • 50 g grated Parmesan cheese • 1 tbsp olive oil • Fresh thyme (to taste) • Fresh basil (to taste) • Lemon zest (to taste)
Instructions: 1. Heat the olive oil in a large pan over medium heat. Add the finely chopped shallots and garlic. Cook gently for 5–10 minutes until soft and fragrant. 2. Stir in the orzo and let it toast slightly for 2–3 minutes. 3. Add the vegetable broth and stir well, scraping the bottom of the pan to deglaze any bits that may have stuck. 4. Pour in the cooking cream, reduce the heat, and simmer gently for about 10 minutes, stirring constantly. Add a bit more water if needed until the orzo is fully cooked and creamy. 5. Once the risotto is done, stir in the grated Parmesan cheese. 6. Finish with a touch of lemon zest and fresh thyme. Add some fresh basil if desired. 7. Serve warm and enjoy!
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Here is the recipe:
Ingredients:
• 3 garlic cloves, finely chopped
• 3 shallots, finely chopped
• 150 g orzo pasta
• 400 ml vegetable broth
• 150 ml cooking cream (15% fat)
• 50 g grated Parmesan cheese
• 1 tbsp olive oil
• Fresh thyme (to taste)
• Fresh basil (to taste)
• Lemon zest (to taste)
Instructions:
1. Heat the olive oil in a large pan over medium heat. Add the finely chopped shallots and garlic. Cook gently for 5–10 minutes until soft and fragrant.
2. Stir in the orzo and let it toast slightly for 2–3 minutes.
3. Add the vegetable broth and stir well, scraping the bottom of the pan to deglaze any bits that may have stuck.
4. Pour in the cooking cream, reduce the heat, and simmer gently for about 10 minutes, stirring constantly. Add a bit more water if needed until the orzo is fully cooked and creamy.
5. Once the risotto is done, stir in the grated Parmesan cheese.
6. Finish with a touch of lemon zest and fresh thyme. Add some fresh basil if desired.
7. Serve warm and enjoy!