MM: Broccoli-Orzo Faux Risotto
---------- Recipe via Meal-Master (tm) v8.05
Title: Broccoli-Orzo Faux Risotto
Categories: Vegetables, Pasta, Risotto
Yield: 1 Recipe
1 Broccoli; cut florets, slice
-stem
2 Cloves garlic; paper-thin
-slice
2 tb Chicken broth
Salt and pepper
2 1/2 c Chicken broth
2/3 c Orzo
1/8 c Pecorino Romano; grate
1/8 c Parmigiano Reggiano; grate
Pour 2 tb chicken broth into a heavy saucepan and
bring it to the boil. Use it to "saute" the garlic
slices until they soften, then add the sliced broccoli
stems with salt and pepper to taste, stirring them in
the simmering broth until they turn bright green. Add
2-1/2 cups chicken broth and bring it to the boil.
Stir in th orzo and cook, stirring occasionally, until
the orzo is al dente, about 15 minutes for the real
Greek kind, which takes a long time to come around.
the brocolli florets. You'll want to stir occasionally
to keep the pasta from sticking, but this doesn't
require nearly as much attention, or take as long, as
arborio rice. When the pasta's just done, take it off
the heat and stir in the cheese. Stir just until the
cheese melts Serve with a quick-grilled T-bone
(Florentine style -- covered with black pepper and
cooked quickly in its own fat in a dry iron skillet
with a couple of smashed garlic cloves), this filling.
MM Waldine Van Geffen [email protected].
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