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Two-Cheese Orzo with Cauliflower
This “orzotto” has a creaminess similar to classic risotto thanks to the starchiness of the orzo pasta, but it’s easier and faster to prepare. A combination of melty cheddar cheese and nutty Parmesan lends richness, while cauliflower brings subtly sweet notes and makes the “orzotto” more substantial. Chicken broth can be used in place of the vegetable broth. Herbs other than parsley work nicely, too—chives or dill are particularly good. This is a terrific side to a simple roasted chicken, but it’s also hearty enough to be a meat-free main.
4 to 6
Servings
Don’t be shy about stirring after adding the broth. Frequent and brisk stirring helps create an especially creamy consistency. Be sure to also scrape along the bottom of the pot to ensure the mixture isn’t sticking to the bottom.
45 minutes
Ingredients
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2
tablespoons extra-virgin olive oil
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1
medium shallot, minced
Directions
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01In a large Dutch oven over medium, heat the oil until shimmering. Add the shallot, garlic and ½ teaspoon salt; cook, stirring, until starting to brown, about 1 minute. Add the cauliflower and cook, stirring, until lightly browned in spots, 4 to 5 minutes. Add the orzo and cook, stirring, until beginning to brown, about 2 minutes. Stir in 2 cups of the broth and ½ teaspoon pepper; bring to a simmer over medium-high. Cook, uncovered and stirring, until the liquid is absorbed, about 5 minutes. Add 1½ cups of the remaining broth and simmer, stirring, until the liquid is again absorbed, the orzo is al dente and the cauliflower is tender-crisp, about 5 minutes.
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