Lemony Chicken and Scallion Orzo, Risotto-Style

READY IN: 40mins
Recipe by fosterson

A quick, tasty dish influenced by the flavors of Greek cuisine. Easy, different, and a great way to use up left over chicken!

Top Review by Karen Elizabeth

Very nice, very easy. I cut the recipe in half, used a red onion, and because I didn't have quite enough orzo, topped up the difference with risoni (pasta rice). I should have needed 2 cups of broth but in the end used a bit more, I added gradually until I felt the dish was sufficiently creamily cooked. Flavours were very good, I added a smidgeon of chopped garlic, and in the last 5 minutes I added about 1/2 a cup of green peas, just for a bit of colour interest, plus I like peas :) Thank you fosterson, this was a very good recipe, made for PAC Fall 2011

Ingredients Nutrition

Directions

  1. Heat olive oil in a heavy skillet.
  2. Sautee the white portions of the scallions until tender, reserve the green portions.
  3. Add pasta and stir frequently until some of the grains are toasted golden brown.
  4. Add 1 cup of the chicken broth, and allow it to absorb, stirring frequently. When it's almost dry, add another 1/2 cup of broth. Continue in this fashion until the pasta is al dente. If you need more liquid, just add a bit more water.
  5. Add chicken, herbs, rest of scallion, Greek seasoning, and juice from half the lemon, stirring until the chicken is warmed through and the herbs have wilted a bit.
  6. The orzo should be soft, and a thick, almost creamy sauce should have developed. At this point, add the myzithra cheese and stir until it's thoroughly incorporated.
  7. Add additional salt, pepper, and lemon juice to correct the seasoning.

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