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Yield: 4 servings
Ingredients:
2 tablespoons olive oil
1/4 cup minced shallots
2 teaspoons minced garlic
1 cup Orzo pasta
1/4 cup white wine
2 cups hot chicken stock
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 cup cherry tomatoes, halved or quartered
1 medium red onion, thinly sliced
1/4 cup chiffonade basil
1/4 chopped chives
Chopped parsley, for garnish
Method:
In a medium saucepan, over medium heat add the olive oil. When hot add the shallots and garlic and cook until fragrant, about 30 seconds. Add the Orzo and stir well to coat. Add the white wine and stir until all of the wine has evaporated. Begin adding the chicken stock in 1/2 cup increments, stirring until all of the stock has been absorbed before adding more stock. Once the stock has been absorbed add another 1/2 cup and continue with this process with the next three additions. Season with salt and pepper. In a small bowl, mix the cherry tomatoes, basil and red onion, stirring to combine. To the saucepan, add 1/3 of the tomato mixture and chives and cook until they are just heated through, 1 to 2 minutes longer. To serve, spoon the risotto onto a platter and top with remaining tomato mixture. Garnish with parsley.
This recipe was featured on the Cooking With Kids Episode of Emeril Green.
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