Name: Orzo "Risotto"
Cook time: 10 min
Total time: 20 min
Yield: Makes 10 side-dish servings
Ingredients: 1 (1-lb) box orzo (rice-shaped pasta; not Greek); 2 cups chicken stock or low-sodium broth; 1 packed teaspoon finely grated fresh orange zest; 1/4 teaspoon finely chopped fresh thyme; 2 oz finely grated Parmigiano-Reggiano (1 cup); 2 tablespoons unsalted butter; 1/2 teaspoon salt; 1/2 teaspoon black pepper

This is a delicious, low-maintenance alternative to traditional risotto.

Cooks' note:

Orzo can be parboiled 2 days ahead, then tossed with 1 tablespoon olive oil and chilled, covered. Bring to room temperature (or run under hot water in a colander)before proceeding.

Recipe notes

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