Orzo Risotto with Corn, Carrots & Peas

Cooking is such a bliss and a meal can be ready in a jiffy when you have all the ingredients. So I made the quickest and easiest risotto yet so flavorful and light. I scrapped my initial plan to serve it with grilled chicken breast. It was great by itself. Here's how I made it.


1 shallot, chopped
1 16 oz orzo pasta
1 32 fl oz chicken stock
1 cup organic yellow corn
1 cup green peas and carrot medley
2 rounds olive oil
1 tsp ground pepper
1 tbsp chopped fresh curly parsley
shaved Parmigiano-Reggiano cheese


Heat olive oil in a non-stick pot or pan over medium high heat
Saute shallot till translucent
Add orzo pasta and stir until with olive oil
Add ground pepper and stir
Pour half of the chicken stock and stir
Bring to a simmer about six minutes stirring occasionally
Add the corn and the rest of the chicken stock and cook for another two-three minutes
Add the carrots and peas medley and stir
Cook until all the stock is absorbed and the risotto is nice and fluffy
Stir in a tablespoon or two of unsalted butter
Turn off the heat and sprinkle with chopped parsley
Serve with shaved Parmigiano-Reggiano cheese and more parsley


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