Cheesy Orzo

Ingredients · 4 servings

• 30 gExtra virgin olive oil
• 120 gOnion
• 9 gGarlic cloves
• 500 gChicken broth
• 500 gVegetable broth
• 340 gOrzo pasta
• 40 gParmigiano
• 30 gRomano cheese
• 5 gSalt
• 2 gBlack pepper

Equipment

stovetop, box grater, chef knife, cutting board, lid, pot, wooden spoon

Instructions

1. 1
   Prep and pot

   Gather all ingredients, chop the onion, mince the garlic, grate the Parmigiano and Romano, and place an 20 cm pot with a tight lid over medium heat. · 3 min

   What to look for: pot feels hot

2. 2
   Saute aromatics

   Add extra virgin olive oil, onion, and garlic to the warm pot and saute over medium heat, stirring, until softened and fragrant. · 3 min

   What to look for: onion looks translucent and smells sweet

3. 3
   Boil broth

   Pour in the chicken broth and vegetable broth and bring the liquid to a steady boil over medium-high heat. · 5 min

   What to look for: large bubbles break the surface

4. 4
   Add orzo

   Stir the orzo pasta into the boiling broth and let it return to a boil while stirring to prevent sticking. · 1 min

   What to look for: boil resumes quickly

5. 5
   Cover and simmer

   Cover the pot with the lid and reduce the heat to a gentle simmer to cook the orzo evenly. · 1 min

   What to look for: small, steady bubbles

6. 6
   Cook orzo

   Cook at a low simmer, stirring occasionally, until the liquid is absorbed and the orzo is tender. · 15 min

   What to look for: creamy with little liquid remaining

7. 7
   Add cheeses

   Remove the lid and stir in the Parmigiano and Romano cheese until melted and evenly combined. · 1 min

   What to look for: cheese fully melted and glossy

8. 8
   Season and serve

   Season the cheesy orzo with salt and black pepper to taste, then spoon into bowls and serve warm. · 1 min