Recipe Background
Cheesy Good Orzotto combines creaminess and zest, perfect for office lunches.
The first time I made Cheesy Good Orzotto, it was during the whirlwind days of moving into my first real office. Until then, I'd been working from a makeshift desk in the corner of the living room. The new office was quite an upgrade. With a small kitchen at my disposal, I was eager to bring in something more inventive than tired takeout or sad desk salads. The idea sprouted while I unpacked a box of kitchen supplies and saw the orzo peeking out—something I always had on hand. I knew it was begging for a twist.
Inspired by the warmth of a cozy pasta dish but craving something with a bit of elegance, I started with a base of vegetable broth and olive oil, and added fragrant rosemary and shallots. Knowing my coworkers loved bold flavors, the addition of red pepper flakes was a no-brainer. While stirring in the orzo, I felt daring and deglazed the pan with white wine. There was something satisfying about watching the steam rise as it hit the hot pan. Throughout the cooking process, I discovered how a splash of cream pulled everything together to achieve that desired richness. I made sure to let the sauce thicken properly—it's an unsung hero of any cheesy dish, allowing the flavors to meld perfectly.
The office was instantly filled with the aroma of melting mozzarella and mascarpone. I tossed in sun-dried tomatoes and kale for a pop of color and texture. It was a lovely way to christen my new workspace, and colleagues kept stopping by to peek into my office kitchen. A sprinkle of parsley before serving added a fresh note. This orzotto became a staple on days when we needed a bit of warmth and comfort, like the culinary equivalent of a cozy office blanket.
Ingredients
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary chopped
- 1 shallot sliced thin
- 1 1/2 cups orzo
- 1/4 teaspoon crushed red pepper flakes
- 4 cloves garlic minced
- 1/2 cup white wine
- 1/4 cup heavy cream
- 1 cup mozzarella shredded
- 1/2 cup mascarpone
- 4 ounces goat cheese
- 1 cup sun-dried tomatoes diced
- 2 cups kale chopped
- kosher salt to taste
- freshly ground black pepper to taste
- 1/2 cup fresh parsley chopped
Directions
- Heat the broth in a small saucepan and keep it warm.
- Heat the olive oil in a saucepan over medium heat.
- Add the rosemary and the shallot to the hot oil and cook until fragrant, about 1 minute.
- Add the orzo, the red pepper flakes, and the garlic and cook, stirring, until the garlic is fragrant, about 1-2 minutes.
- Deglaze with the white wine.
- Add the warm broth and allow the broth to come to a simmer.
- Cook the mixture, stirring occasionally, until slightly thickened, about 5 minutes.
- Stir in the cream, the mozzarella, the mascarpone, the goat cheese, the sun-dried tomatoes, and the kale and cook until the kale wilts and the sauce is thick and creamy, about 3-4 minutes.
- Taste the mixture for seasoning and add the salt and the pepper to taste.
- Garnish with the parsley and serve.
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