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Fun With Food: Orzotto

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Orzotto is a fun side dish because it’s super versatile – Not rice, but not quite a pasta. The texture and size goes so well with so many dishes and it can be a light accompaniment to fish or seafood or rich and decadent, and it’s nowhere near as time consuming or labor intensive as traditional risotto. This is a good starter recipe.



  • 1 (1-lb) box orzo (rice-shaped pasta; not Greek)orzotto
  • 2 cups chicken stock or low-sodium broth
  • 1 packed teaspoon finely grated fresh orange zest
  • 1/4 teaspoon finely chopped fresh thyme
  • 2 oz finely grated Parmigiano-Reggiano (1 cup)
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Cook orzo in a large pot of boiling salted water until barely al dente, 5 to 6 minutes. Drain in a colander and rinse under cold water to stop cooking.
  2. Transfer orzo to a 2-quart heavy saucepan and add stock, zest, and thyme. Simmer over moderate heat, stirring constantly, until stock is absorbed, about 5 minutes.
  3. Stir in cheese, butter, salt, and pepper and serve immediately.

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