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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
6 ounces bacon, cut into 1/2 inch pieces |
2 tablespoons butter |
1 lb orzo pasta |
5 cups low sodium chicken broth |
1/2 cup heavy cream |
1 cup fresh grated parmesan cheese |
1 teaspoon fresh thyme, chopped |
Directions:
1. Cook bacon in large saucepan over medium heat until crisp. Transfer to paper towels using slotted spoon and drain.
2. Pour off all but 1 T. drippings from pan.
3. Add butter and ccok until butter begins to brown slightly. Mix in orzo and stir for 30 seconds or so.
4. 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.
5. Add cream and bring to low simmer.
6. Stir in cheese and thyme and them bacon. Season with salt and pepper to taste and thin with additional broth, if desired.
7. Serve immediately.
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