Creamy Orzo

Orzo is one of my favorite side dishes to prepare. Quick, flavorful and very versatile with most any main dish. Light with simple herbs and Olive Oil drizzle to the blank palate to adopt your tastes and preference. This recipe is a simple way to create a risotto consistency without all the effort.

Ingredients
1 pound orzo
2 tablespoons olive oil
1 large shallot, very finely chopped
1 garlic clove, finely minced
1 can diced tomatoes, drained
1 cups whipping cream
3/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

1 teaspoon basil

Directions
1. Bring a large saucepan of salted water to a boil over high heat. 

2. Add orzo and cook until tender but still firm, stirring often (8 min). Drain and reserve 1 cup of the liquid.
3. Heat oil in pan over medium heat, add shallot and garlic, and saute until tender, about 2 minutes. 

4. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the heavy cream

5. Add the orzo and toss to coat. 

6. Remove from the heat, add Parmesan and toss 

7. Stir the pasta mixture until the sauce coats the pasta thickly

8. Add  reserved cooking liquid to maintain a creamy consistency.

9. Season with salt and pepper, top with basil and serve.

Substitutions and Suggestions

You can eliminate the heavy cream and retain the diced tomato juices for a fresh alternative. The retention of the reserved liquid will assist with consistency and the creamy texture. If you wish a less creamy perspective, in addition to removing the cream, you can reduce or eliminate the reserve liquid using a reduce temperature and addition of 1 teaspoon of Extra Virgin Olive Oil and toss. 

Without cream and liquid, this dish may be served hot or cold and quartered grape tomato is a nice alternative.