Orzo looks like rice, even though it’s pasta.
This parmesan orchestra, which is intended for everyday food, or simple parmesan pasta, became so delicious that it can be offered to guests, food supplier Mari Moilanen Something tasty in his blog.
Parmesan risotto is like risotto, but made from a pasta called orzo.
Orzos are rice-grain-like, slightly larger-than-rice pastes that blend into a succulent and moist meal – like risotto as a whole.
– I’m just whining. Definitely in the top third of my pasta favorites, Moilanen praises.
Parmesan jelly
(For 4 people)
2 yellow onions
2 tablespoons butter
2 ½ dl of white wine
5-6 dl of vegetable client made from the fund
2 teaspoons light miso paste
1 strain of parmesan
½ tablespoons thyme leaves
2 ½ dl orzoa
¾ dl french cream
2 ½ dl grated parmesan
1 teaspoon salt
a few crumbs of black pepper from a mill
4 dl spinach leaves or wild arugula leaves
Served with parmesan and babypinate leaves
1. Chop the onion into small pieces. Sauté the onion in the butter. Add the white wine and bring to a boil for a while.
2. Add the vegetable broth, light miso paste, parmesan strain and thyme. Bring to a boil. Add pasta.
3. Cook the orzo pasta almost cooked. Remove the parmesan strain. At the end of ripening, add the French cream and grated parmesan. Season with salt and pepper.
4. When the pasta is fully cooked, add the spinach leaves to the set. Taste the taste and season with salt and pepper if necessary. Serve with grated parmesan and babypinate.
Tip!
Also in this recipe, the orzotto gets its taste from the strain of parmesan simmering in the pot during cooking. If you’ve never tried tossing a strain of parmesan into a soup or risotto to give it a flavor, I highly recommend it.