Easy Orzo Risotto with Sun Dried Tomatoes
 
Hands-on time
Cook time
Total time
 
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Yields: 4-6 servings
Ingredients
  • 1/2 cup sliced sun dried tomatoes (dried, not packed in oil) + 4 cups water
  • 3 Tbsp unsalted butter, divided
  • 1/2 red onion, finely diced (1 to 1.5 cups)
  • 1/2 tsp kosher salt + to taste
  • ground black pepper
  • 4 cloves garlic, minced
  • 2 cups dry orzo pasta
  • 1/2 cup dry white wine
  • 1 Tbsp minced fresh thyme
  • 1/2 cup grated parmesan cheese + extra for serving
Instructions
  1. Cover sun dried tomatoes in water in a small pot. Heat until warm but not yet simmering. Remove from heat and let soak at least 10 minutes. Drain, reserving liquid.
  2. Meanwhile, melt 1 Tbsp butter over low heat in a heavy-bottomed pot. Add diced onion, 1/2 tsp kosher salt, and a sprinkle pepper and saute until soft and beginning to brown, about 5 minutes. Add garlic and saute another minute.
  3. Melt remaining butter in with the onion and garlic. Stir in orzo and saute for 1-2 minutes. Add sun dried tomatoes, 3 1/2 cups of the soaking liquid, wine, and thyme. Increase heat and bring to a simmer. Reduce heat to low and simmer uncovered until orzo is tender, 9-11 minutes, stirring occasionally.
  4. Remove from heat and stir in parmesan cheese. Taste and adjust salt and pepper as necessary. Serve with additional parmesan for topping (and try not to burn your mouth). Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/06/easy-orzo-risotto-with-sun-dried-tomatoes/