It was only earlier this year that I tried making orzo for the first time, and I quickly discovered that I (and my kids) adore it. The tiny bits of pasta make a fabulous side dish.
This particular orzo is made with caramelized onions, giving it a wonderful sweetness that gets savory boosts from freshly grated parmesan, a little white wine and salt. It’s perfect for eating with a great grilled dinner.
Do you like orzo?
- ½ tbsp butter
- ½ tbsp olive oil
- 1 large sweet onion, chopped
- 1 cup uncooked orzo
- sea salt
- ¼ cup white wine
- ½ cup freshly grated Parmesan
- Parsley, chopped
- Add the butter and olive oil to a large skillet and heat over medium-high, until the butter is melted. Swirl the pan to mix the two.
- Add the onions and cook, stirring occasionally, for 8-10 minutes, until browned at the edges. Reduce heat to low and cook for 20 minutes, stirring occasionally.
- Meanwhile, heat a saucepan of water and cook the orzo to al dente. Drain.
- When the onions are soft, transcusent and golden brown, sprinkle with salt. Then add the orzo, white wine and parmesan, stirring well to combine. Cook for about 10 minutes, stirring frequently.
- Serve with a sprinkling of chopped parsley.