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One Pot Orzo Risotto

by terri_mcleish
springone-potweeknight
Source: https://www.instagram.com/reel/CbqfrATpe4C

Ingredients

produce
  • peas(frozen)
  • 1/3 cupshallot(minced)
  • 1 tspthyme(fresh)
  • 1 clovegarlic(minced)
  • lemon juice
  • basil(fresh)
protein
  • prosciutto(sliced)
dairy
  • burrata(torn)
  • butter
  • half and half
  • 1/2 cupParm(fresh grated)
grain
  • 2 cupsorzo
other
  • 1/2 cupwhite wine
  • 4 cupschicken broth

Instructions

  1. In a pot with olive oil, sauté sliced prosciutto until crispy, set aside.
  2. In the same fat, sauté a minced shallot (about 1/3 cup), a tsp of fresh thyme, and a minced clove of garlic.
  3. Add in 2 cups of orzo. Cook until toasted, about 2-3 minutes.
  4. Add in about a 1/2 cup of white wine to deglaze the pot. Cook and reduce by about 3/4.
  5. Add in about 4 cups of chicken broth. Bring to a boil, then drop to a simmer and cook with lid on for 10 minutes.
  6. Remove lid and raise heat; cook, stirring frequently, until most of the liquid is absorbed, about 3-5 more minutes.
  7. Once the orzo is finished, fold in frozen peas, a couple tabs of butter, and a splash of half and half.
  8. Stir in 1/2 cup of fresh grated parm, a squeeze of lemon juice, fresh basil, half of the crispy prosciutto, and season to taste.
  9. Top with torn burrata, more prosciutto, and basil.