Artichoke & Roasted Tomato Orzo, “Risotto Style”2018-03-16
- Cuisine: Mediterranean, Traditional Italian, Type: Entrée, Side, Product Line: Barilla® Traditional Semolina
Orzo prepared with risotto technique provides a comforting main dish with roasted tomatoes, fried artichokes and Cipollini onions and a seasoned olive oil.
Roast halved tomatoes in 375ºF convection oven, drizzled with olive oil on parchment lined sheet pans until most moisture is evaporated and skins are wrinkled.
1. Heat oil in large rondeau on medium-high heat. Fry artichokes and baby onions 5-7 min. or until artichokes begin to brown and crisp. Drain artichokes and onions on racks; season with salt.
Add garlic, basil, pepper and chiles to remaining oil in pot; cook 1-2 min. on medium heat until fragrant. Add tomatoes; toss to combine. Strain mixture, reserving seasoned oil.
Meanwhile, combine milk, stock and salt in pot on medium heat until simmering.
Heat 3/4 cup seasoned oil in large rondeau on medium-high heat. Add orzo; toast 2-3 min., or until pasta begins to brown. Stir in 2-1/2 quarts milk mixture; reduce heat low. Cook 7 to 8 min., or until most of the liquid is absorbed by the pasta, stirring frequently. Add remaining milk mixture to pot; cook 2-3 min., or until pasta is creamy and al dente.
Stir in cheese and 3 quarts fried artichoke mixture. Garnish with the remaining artichoke before serving.
- 1 1/2 cups extra virgin olive oil
- 6 pounds baby artichokes, cleaned, quartered
- 1 1/2 pounds Cipollini onions, peeled, halved
- 1 1/2 teaspoons kosher salt
- 3/4 cup garlic cloves, sliced
- 3/4 cup loosely packed basil chiffonade
- 3/4 cup ground black pepper
- 1 1/2 teaspoons red chile flakes
- 6 pounds assorted baby tomatoes, halved, oven roasted
- 7 1/2 cups whole milk
- 7 1/2 cups unsalted chicken or vegetable stock
- 2 tablespoons kosher salt
- 3 pounds Barilla Orzo
- 1 1/2 pounds grated pecorino sardo, or other semi-firm cheese
Chef Recommended Cuts
Gluten Free Spaghetti with Spinach-Parsley Pesto and Blistered Grape Tomatoes
Italian-Style Mac & Cheese with Roasted Butternut Squash
Orecchiette Pugliese with Broccoli Rabe and Sausage
Penne with Tomato Basil Sauce, Roasted Squash and Parmigiano Reggiano
ProteinPLUS® Penne with Pesto, Charred Cauliflower and Crispy Bacon
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.