There are nights when all you want is a bowl of something warm, creamy, and just a little indulgent. This orzo risotto is exactly that, a spell disguised as dinner. The orzo gets toasted until golden, kissed with wine, then slowly simmered in broth until tender. A swirl of cream, a pat of butter, and a snowfall of manchego turn it into velvet in a bowl. ♡✧˚ ༘ ⋆｡♡˚
Warm the chicken stock in a small saucepan over low heat. It doesn’t need to bubble, just stay cozy and warm.
In a medium saucepan, heat 3 tablespoons of olive oil over medium until it glistens. Add the shallot and let it soften, stirring often, about 3 minutes. Add the garlic and orzo, stirring until the pasta is lightly toasted and fragrant, 3–4 minutes.
Pour in the wine and stir until it fully evaporates, 2–4 minutes.
Add the warmed broth and salt. Bring everything to a boil, then drop the heat to low and let it simmer, stirring often, until the liquid is mostly absorbed and the orzo is al dente, about 10–12 minutes.
Take the pan off the heat and stir in the butter and cream until silky. Slowly fold in the manchego and black pepper until melted and dreamy, 2–3 minutes.
Spoon into bowls (this makes about six) and serve right away — creamy, cozy, and completely irresistible.
✧ 3 ½ cups chicken stock
✧ 3 tablespoons extra-virgin olive oil, divided
✧ 1 large shallot, finely chopped
✧ 3 garlic cloves, minced ( I used 5 bc I’m a garlic girl)
✧ 1 pound orzo
✧ ¾ cup dry white wine (Use a cheap Sauv Blanc tbh)
✧ 2 tablespoons un-salted butter
✧ ½ cup heavy cream
✧ 6 ounces manchego cheese, finely grated (At least)
✧ Salt & freshly cracked black pepper to taste
