Imagine a dish that combines the creamy comfort of risotto with the delightful bite of orzo, all enveloped in the savory embrace of prosciutto. Welcome to your new favorite weeknight dinner: Orzo Risotto with Prosciutto! This Italian-inspired recipe is not only a feast for the senses but also a breeze to whip up in just 30 minutes. Whether you're impressing guests or treating yourself to a cozy night in, this dish promises to deliver rich flavors and a satisfying texture that will leave everyone asking for seconds. Ready to elevate your culinary game? Let’s dive into the delicious details!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 cup diced prosciutto
- 1/2 cup grated Parmesan cheese
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by finely chopping the onion, mincing the garlic, and dicing the prosciutto into small, uniform pieces.
- In a large, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add the minced garlic to the pan and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the garlic's aromatic flavors.
- Pour the orzo pasta into the pan and toast it lightly with the onions and garlic for 1-2 minutes, stirring continuously to coat the pasta with oil and develop a subtle nutty flavor.
- Gradually add the chicken broth, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next, similar to traditional risotto preparation.
- Continue cooking and stirring for about 10-12 minutes, or until the orzo is tender and has a creamy consistency. The pasta should be al dente with a slight resistance when bitten.
- Stir in the diced prosciutto during the last 2-3 minutes of cooking, allowing it to warm through and release its savory flavors.
- Remove the pan from heat and fold in the grated Parmesan cheese, stirring until it's fully incorporated and creates a smooth, creamy texture.
- Season with salt and freshly ground black pepper to taste, keeping in mind that prosciutto and Parmesan are already quite salty.
- Let the orzo risotto rest for 2-3 minutes to allow the flavors to meld and the dish to slightly thicken.
- Serve immediately in warm bowls, garnishing with additional Parmesan cheese or fresh herbs like chopped parsley if desired.
Tips
- Prep Ahead: To save time, chop the onion, mince the garlic, and dice the prosciutto in advance. This way, you can focus on cooking without interruption.
- Broth Temperature: Keep your chicken broth warm in a separate pot. Adding warm broth to the orzo helps maintain a consistent cooking temperature, ensuring that the pasta cooks evenly.
- Stirring Technique: Stir the orzo frequently as you add the broth. This not only helps to release the starches, creating that creamy risotto texture, but also prevents the pasta from sticking to the bottom of the pan.
- Taste as You Go: Since prosciutto and Parmesan are salty, taste your dish before adding extra salt. You want to enhance the flavors without overpowering them.
- Garnish for Flair: Finish your dish with a sprinkle of freshly grated Parmesan and a handful of chopped parsley or basil. This not only adds a pop of color but also freshens up the flavors.
- Leftovers Love: If you have leftovers, store them in an airtight container in the fridge. Reheat gently with a splash of broth to restore the creamy consistency.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 20g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 35mg
