Risotto-Style Orzo with Prosciutto
Preparation and cooking time:
25 minutes
Orzo makes wonderful 'risotto'. Just a slice of Prosciutto add a wallop of flavor. Use fresh Parmesan and serve with a simple grilled veal chop or pan-fried steak.
Ingredients:
- 1 tbs butter, 14.2gr, .5oz
- 1/2 onion, 50gr, 1.8oz
- 1/2 cup orzo, 90gr, 3.2oz
- 1/2 cup white wine, 120gr, 4.2oz
- 3/4 cups chicken stock, 170gr, 6oz
- 1 slice Prosciutto, 30gr, 1oz
- 1/2 cup freshly grated Parmesan cheese, 50gr, 1.8oz
- 1 tbs chives
Instructions:
- Finely chop the onion.
- Roughly chop the Prosciutto.
- Melt butter over medium-high heat in small saucepan. Add the onion and sauté until tender, about 5 minutes.
- Add orzo and cook for 1 minute, stirring constantly.
- Add wine, stock, chives, Prosciutto and bring to a simmer on medium heat.
- Turn heat to low and simmer until done, stirring occasionally, about 15 minutes. All stock will be absorbed. Stir in cheese.
- Remove from heat and serve. This will be very creamy, not stiff.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
