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Risotto-Style Orzo with Tomatoes and Asiago Cheese

Risotto-Style Orzo with Tomatoes and Asiago Cheese is built on Orzo Salt, Olive Oil, Onion, Garlic, and Chicken Stock Or Canned Chicken Broth. Ready in about 20 min, it serves 6. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1 1/2 tbsp
• 1
• 3
• 3/4 cup
• 3
• 1/4 cup
• 3 tbsp

Method (preview)

1. 1

   Bring 3 quarts water to boil in a large saucepan.

2. 2

   Add orzo and 1 1/2 teaspoon. salt; cook until orzo is just tender, about 12 minutes.

3. 3

   Drain and cool orzo slightly.

4. 4

   Meanwhile, heat oil in a medium skillet.

5. 5

   Add onions and garlic; saut� until softened, about 3 minutes.

6. 6

   Stir in orzo, chicken stock, and tomatoes; bring to boil and simmer, stirring often until liquid is absorbed by the orzo, about 5 minutes.

7. 7

   Stir in grated cheese and parsley.

8. 8

   Season with 1/2 teaspoon. salt and 1/4 teaspoon. pepper or to taste.

9. 9

   Serve immediately.

10. 10

    NOTES: Rice-grain pasta in a tomato sauce with sharp cheese