Recipe by Bolistoli
Simple orzo recipe, prepared like risotto. Original recipe by Pam Anderson, published in the Washington Post, June 7, 2000.
Top Review by gailanng
My youngest swore she didn't like orzo, blue cheese OR walnuts. I then smiled and waited for her to realize, like a squalling baby, that there was something delicious in her mouth and to shut up and enjoy it.
- 1 teaspoon salt
- 8 ounces orzo pasta (about 1 1/3 cups)
- 2 tablespoons butter
- 6 tablespoons parmesan cheese, grated
- 1⁄4 cup blue cheese, crumbled
- 2 tablespoons walnuts, toasted*
Directions See How It's Made
- In a large saucepan, bring 1 quart of water to a boil.
- Add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes.
- Stir in the butter, Parmesan and blue cheeses and walnuts.
- Serve immediately.
- * Note: To toast nuts, spread them on a baking sheet and place them in a 350-degree oven, shaking the pan occasionally, for 8 to 10 minutes. Watch carefully because nuts will burn quickly.