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5

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Total Reviews: 31

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  • on January 31, 2013

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    I have never made Orzo before but this looked so easy I thought I'd give it a try. The flavor is out of this world amazing!!! My family loved it. Thanks so much for an outstanding easy dish :

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  • on January 24, 2013

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    i agree- little too much lemon

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  • on January 13, 2013

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    I would definitely cut down on the lemon juice, it was overwhelmingly sour. I am glad I was experimenting by myself and didn't make this for anyone. I think it could be a great recipe. I agree with below and might try adding the garlic and thyme also. I will definitely try it again.

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  • on January 03, 2013

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    I would cut the lemon juice in half and increase the parm! Other than that the dish was delicious.

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  • on November 02, 2012

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    This is so good and much easier than regular risotto to make. I served it with steelhead trout with pesto. This just complimented the rest of the meal. This is a keeper recipe.

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  • on October 14, 2012

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    I love risotto and do love to invest the time in it when I have some to spare. But this recipe is a great method when you don't have the time to babysit the pot, and results in a great creamy fake-out. Loved the bright lemon and basil flavors that make this a great year-round dish.

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  • on August 22, 2012

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    Absolutely fabulous!! Easy, yummy, sophisticated yet makes you feel like you're eating comfort food. Also faster and cheaper than risotto! I didn't have cream, so stirred in about 2 tablespoons of cream cheese to round out the flavor. I am an accomplished cook, and this is a new favorite. Kudo's Kelsey!

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  • on July 28, 2012

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    Loved this recipe! I ended up using only 2 cups of really good chicken stock, and it still came out amazingly delicious. This is a refreshing side. Perfect all year long.

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  • on July 24, 2012

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    Excellent - My kids love orzo with butter/olive oil/parmesan cheese - this was a delicious, healthier option. I substituted half and half for the heavy cream and added some chopped garlic with the onions and a pinch of dried thyme. I think this would be just as delicious with a couple of dollops of light cream cheese instead of the heavy cream or half and half. I did follow the liquid recipe as posted. I have a gas stove and did have to keep adjusting the heat up or down as needed but used all 3 cups of broth - just added about 1/2 to 3/4 cup at a time. This will be a regular in our weeknight food rotation. So much easier than risotto and just as tasty!

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  • on July 15, 2012

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    Excellent flavor and very quick! I did find that 3 cups chicken stock was too much, and the orzo only needed 2 or 2.5 cups

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