What's For Dinner Wednesday: Cheesy Orzotto

One of my favorite recipes that I have shared here and in general, really, is my creamy orzotto. It's a little time consuming because you prepare the pasta risotto-style, constantly stirring liquid into the orzo until completely absorbed and a creamy consistency is created. It's a great recipe to serve a crowd, make as a main dish with a few steamed vegetables, or as a side dish to a variety of proteins. I love it so much I have even shared two versions of the recipe on A Squared (here and here) previously!

This cheesy orzotto is a really fun twist on my old favorite recipe. I made a few simple swaps here that have transformed this recipe into something that is almost reminiscent of a delicious and comforting mac and cheese. Rich Gruyere cheese is melted into the already creamy orzo mixture where I had previously used Parmesan. A touch of mustard flavor adds a little something different and more bold to this dish.

This orzotto turned out to be so much tastier than I had imagined. I served it as a meatless entree with some roasted broccoli. It is the perfect comforting dinner for a cold winter night!


Ingredients:

• 1 Tbs. olive oil
• 3 shallots, diced
• 2 garlic cloves, minced
• Extra virgin olive oil, to taste
• 2 cups dry orzo
• 1/2 cup dry white wine *I prefer a Pinot Grigio for this dish
• 3 1/2 cups fat free low sodium chicken broth
• 1 tsp. dry mustard
• 1/4 tsp. ground white pepper
• Kosher salt, to taste
• 2/3 cup Gruyere, grated 
• 1 Tbs. butter

Heat oil in large saute pan over medium heat. Cook shallots for 2 minutes, stirring frequently to prevent too much browning. Stir in garlic and cook for 30 seconds. Add dry orzo to the pan and toss to coat, cooking for 1 more minute. Reduce heat to medium. Pour in wine and stir until the liquid has been absorbed into the orzo. After that, slowly stir in 1/2 cup of stock at a time. Adding the next 1/2 cup when the previous one has been absorbed, stirring constantly.

When orzo is tender, season with dry mustard, white pepper, and salt. Remove from heat and stir in Gruyere and butter. Stir until melted and totally incorporated.