Risotto-Style Orzo With Tomatoes And Asiago Cheese
pasta, side dish
1 1/2 cups orzo
Salt
1 1/2 tablespoons olive oil
1 medium minced onion
3 large cloves garlic; minced
3/4 cup chicken stock or canned chicken bro
3 medium tomatoes, peeled; seeded, diced
1/4 cup grated Asiago cheese
3 tablespoons minced fresh parsley
Ground black pepper
TO COOK: Bring 3 quarts water to boil in a large saucepan. Add orzo and 1 1/2 teaspoon. salt; cook until orzo is just tender, about 12 minutes. Drain and cool orzo slightly.
Meanwhile, heat oil in a medium skillet. Add onions and garlic; sauté until softened, about 3 minutes. Stir in orzo, chicken stock, and tomatoes; bring to boil and simmer, stirring often until liquid is absorbed by the orzo, about 5 minutes. Stir in grated cheese and parsley. Season with 1/2 teaspoon. salt and 1/4 teaspoon. pepper or to taste. Serve immediately.
NOTES : Rice-grain pasta in a tomato sauce with sharp cheese
Chef Mills flavors orzo, a rice-shaped pasta, just as he would risotto. Asiago cheese is an Italian cheese made from skim and whole cow's milk. As the cheese ages for two years, it becomes more piquant and hard, making it a good grating cheese. If you cannot find Asiago cheese, substitute an equal amount of Parmesan cheese in this recipe. This makes the perfect accompaniment to the Roasted Veal Loin with Yellow Pepper Sauce. 0 0 0 0 0 342 26367 25000 0 0
Contributor: Cook's Magazine April 1990
Yield: 6 servings
Preparation Time: 0:20
