Risotto-Style Orzo with Tomatoes and Asiago Cheese?

Answer 1

Ingredients

• 1 1/2 cups orzo
• Salt 1 1/2 tablespoons olive oil
• 1 medium minced onion
• 3 large cloves garlic minced
• 3/4 cup chicken stock or canned chicken broth
• 3 medium tomatoes, peeled seeded, diced
• 1/4 cup grated Asiago cheese
• 3 tablespoons minced fresh parsley
• Ground black pepper
• TO COOK: Bring 3 quarts water to boil in a large saucepan. Add orzo and 1 1/2 teaspoon. salt; cook until orzo is just tender, about 12 minutes. Drain and cool orzo slightly.

Meanwhile, heat oil in a medium skillet. Add onions and garlic; sautE until softened, about 3 minutes. Stir in orzo, chicken stock, and tomatoes; bring to boil and simmer, stirring often until liquid is absorbed by the orzo, about 5 minutes. Stir in grated cheese and parsley. Season with 1/2 teaspoon. salt and 1/4 teaspoon. pepper or to taste. Serve immediately.

Answer 2

Ingredients

• 1 c Orzo, uncooked
• 2 tb Chopped sun dried tomatoes,
• Soaked in boiling water for Ten minutes 1/2 c Chopped sweet red pepper
• 1/4 c Chopped green onions
• 1 (4-ounce) can sliced ripe
• Olives, drained 3 tb Chopped fresh parsley
• 1 ts Olive oil
• 1/4 c Red wine vinegar
• 1/2 ts Dry mustard

Cook the orzo according to the package directions, omitting any salt and fat; drain. Combine the orzo, tomato, red pepper and the next three ingredients in a bowl; toss gently. Combine the olive oil, vinegar and mustard; stir well with a wire whisk. Pour over the orzo mixture; toss gently. Cover and chill for at least two hours.