One Pan Cacio e Pepe Risotto Orzo

Name: One Pan Cacio e Pepe Risotto Orzo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tbsp Butter; 2 tsp Extra Virgin Olive Oil; 1 Shallot (diced); 4 cloves Garlic (minced); 1 tsp Black Pepper (coarsely ground, adjust to taste; additional to serve); 1 cup Orzo (uncooked); 1/4 cup White Wine (dry such as Sauvignon Blanc); 3 to 4 cups Chicken Stock (use good quality, adjust as needed to cook orzo); Salt (to taste); 1/2 cup Parmesan Cheese (very finely grated on the smallest holes of a box grater; additional to serve); 1/4 cup Mascarpone Cheese; Graza "Drizzle" Finishing Oil (optional; but highly recommended to serve)

6 steps

Prep:10minCook:25min

Risotto is made using rice, but this version uses orzo which is rice-shaped pasta to create the most crave-worthy bowl of cacio e pepe goodness!

Updated at: Thu, 21 Nov 2024 09:54:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories493.7 kcal (25%)

Total Fat27.6 g (39%)

Carbs40.7 g (16%)

Sugars7.9 g (9%)

Protein17.6 g (35%)

Sodium818.8 mg (41%)

Fiber6 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

2 Tbspbutter

2 tspextra virgin olive oil

1 tspBlack Pepper

coarsely ground, adjust to taste, additional to serve

1 cupOrzo

uncooked

¼ cupWhite Wine

dry such as Sauvignon Blanc

3 cupsChicken Stock

use good quality, adjust as needed to cook orzo

salt

to taste

½ cupParmesan Cheese

very finely grated on the smallest holes of a box grater, additional to serve

¼ cupmascarpone cheese

extra virgin oilve oil

optional, but highly recommended to serve, drizzle finishing oil

Instructions

Step 1

In a large pan, melt the butter and olive oil over medium heat. Add the diced shallot and minced garlic. Cook for for 2 minutes, stirring often.

Step 2

Add a generous amount of coarsely ground black pepper. Stir to combine and let the pepper toast for 30 seconds. Add the uncooked orzo, stir to combine, and toast for another minute.

Step 3

Pour in the white wine. Stir to combine and cook for about 2 minutes until the wine is absorbed.

Step 4

Pour in good-quality chicken stock about a 1/2 cup at a time. Stir often so the orzo doesn't stick. Once most of the stock is absorbed, add another 1/2 cup of chicken stock. Continue this process until the orzo is cooked through. I added a pinch of kosher salt because I used very low sodium stock. This took me about 15 minutes. The orzo should look creamy and still have some liquid left when finished.

Step 5

Turn the heat to low. Add a few more cracks of black pepper then add the finely grated parmesan cheese and mascarpone cheese. Stir until well combined and all of the cheese is melted. Taste and add another pinch of salt as desired.

Step 6

Serve immediately with additional black pepper, parmesan cheese, and a drizzle of finishing olive oil.

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