Orzo Risotto


Yield: 4 Servings

Orzo Risotto

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min


  • 2 TB Unsalted Butter
  • 2 cups Mushrooms, chopped
  • 1/2 Yellow Onion, diced
  • 2 Garlic Cloves, minced
  • 1 1/2 cups Orzo
  • 3 1/2 - 4 cups Chicken Stock
  • 1/2 Lemon, juiced
  • 1/2 cup Basil, chopped
  • 1/2 cup Parmesan Cheese, grated
  • 1/4 cup Sour Cream
  • 1/2 cup Frozen Corn Kernels
  • 1/2 cup Frozen Peas
  • Kosher Salt
  • Black Pepper


  1. Heat chicken stock in a pot.
  2. Bring another pot to medium-high heat and add 1 TB of butter.
  3. Add mushrooms, and sauté for a few minutes until browned.
  4. Remove mushrooms and set aside with the other vegetables.
  5. Add in the other TB of butter and sweat onions and garlic for a couple minutes.
  6. Add in orzo and stir together with the onion and garlic.
  7. Ladle in about a cup of chicken stock at a time, stirring continuously, adding more chicken stock as the orzo absorbs the liquid.
  8. Continue stirring and adding in stock for about 10 minutes until the orzo is tender.
  9. Add in the remaining ingredients and season with salt and pepper to taste.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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