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Herbed 'Orzotto' With Manouri for Spring

Herbed 'Orzotto' With Manouri for Spring 4.000
Say Cheese Mar 23, 2010

This dish is less labor-intensive than classic risotto, as it involves a shorter cooking time and, even better, a lot less stirring. Orzo, a long, rice-shaped pasta, is available at most supermarkets and gourmet shops.

Make this delicately flavored dish as an accompaniment for roast chicken or lamb and grilled sausages.


Servings: 4 - 6 side-dish
Ingredients
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup white or yellow onion, minced (1/4 cup)
  • 8 ounces dried orzo pasta
  • 1 rounded tablespoon chopped fresh herbs, such as a combination of dill and oregano, plus a pinch extra for garnish
  • 1/2 teaspoon salt, or to taste
  • 3 to 4 cups homemade or low-sodium chicken broth, heated to barely bubbling (may substitute vegetable broth)
  • Freshly ground black pepper
  • Zest of 1 lemon (at least 2 teaspoons)
  • 1 small zucchini, trimmed then shredded (3/4 to 1 cup)
  • 4 ounces manouri cheese, broken into large crumbles, for garnish

Directions

Heat the butter and oil in a medium, heavy-bottomed pot over medium heat, until the butter has melted.

Add the onion and cook for about 3 minutes, until it begins to soften, then add the orzo, the tablespoon of herbs and the salt, stirring to coat the pasta evenly. Cook for about 3 minutes, stirring often, until some of the grains begin to look and smell slightly toasted.

Slowly add 3 cups of the broth, stirring gently. Reduce the heat to medium-low; partially cover and cook for about 15 minutes, stirring occasionally, until it is almost tender and most of the broth has been absorbed. The consistency should be a little soupy; add up to 1 cup of broth, as needed.

Grind some pepper over the pasta (to taste), then add the lemon zest and zucchini, stirring to incorporate. Cook for 3 to 5 minutes, stirring, until the zucchini is bright green. Taste and adjust salt as needed. The pasta should be tender yet still holds its shape.

Ladle the orzotto into a serving bowl and crumble the cheese on top. Sprinkle with the remaining chopped herbs and serve.


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Recipe Source

From cookbook author Domenica Marchetti.

Tested by Domenica Marchetti.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6): 210


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 3g 15%

Cholesterol: 10mg 3%

Sodium: 470mg 20%

Total Carbohydrates: 30g 10%

Dietary Fiber: 0g 0%

Sugar: 1g

Protein: 7g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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