Gochujang Orzotto

Inspired by my love of Nigel Slater's orzo recipe from "Greenfeast: Autumn, Winter" and creamy gochujang pasta. An easy, weekday one-pot meal using pantry ingredients!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt butter in a pot heated to medium heat.

Step 2

Add sliced garlic. Fry until lightly colored and fragrant.

Step 3

Add in the gochujang paste. Stir until it dissolves. Let cook until the mixture has combined and the butter has turned red.

Step 4

Turn up the heat. Add the broth, milk, tomato sauce, and orzo to the pot. Stirring occasionally, wait for the mixture to boil before reducing it to a simmer.

Step 5

Stir constantly so the orzo does not burn or stick to the pan, until the pasta is soft and the sauce has thickened, about fifteen minutes.

Step 6

Reduce heat to low. Stir in the cream cheese (or grated cheese) until incorporated. Add cracked pepper to taste. Adjust seasoning as needed.

Step 7

Plate and garnish with grated parmesan.