Creamy Orzo Salad
Creamy orzo salad recipe with Parmesan and fresh herbs. This easy 40-minute Mediterranean-inspired dish is perfect for summer gatherings and light lunches.
Equipment
- medium saucepan
- knife
- cutting board
- measuring spoons
- measuring cups
- ladle
- grater
- mixing bowl
Ingredients
Salad Base
- 2 tbsp unsalted butter
- 1 small yellow onion finely chopped
- 1 clove garlic minced
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 4 cups chicken or vegetable broth kept warm
Finishing Touches
- 1/2 cup grated Parmesan cheese plus more for serving
- 1/4 cup heavy cream
- salt to taste
- freshly ground black pepper to taste
- 2 tbsp fresh parsley finely chopped
Instructions
- In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until it becomes soft and translucent. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the Arborio rice to the saucepan and stir constantly for about 1 minute to toast the grains, ensuring each grain is coated in butter and becomes slightly translucent at the edges.
- Pour in the white wine and cook, stirring continuously, until the liquid is fully absorbed by the rice.
- Add the warm broth, one ladleful at a time, stirring continuously after each addition. Allow the liquid to be almost fully absorbed before adding the next ladleful. Continue this process for 20-25 minutes until the rice is tender but still slightly firm to the bite and the mixture is creamy.
- Remove the saucepan from the heat. Stir in the Parmesan cheese, heavy cream, salt, and pepper until the cheese is melted and the risotto is smooth and creamy. Garnish with fresh parsley and serve immediately with extra Parmesan cheese.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.