Creamy Orzotto

Orzo is such a nice alternative to rice or potatoes. You can add anything to it. My recipe makes enough for a side dish for four. Increase everything for a main dish.

Look at the directions. There are hardly any of them. This dish is simple. I like to make sure it is the last thing I need to do, so I serve it right away. (photo by Greencolander)

Creamy Orzotto

½ cup dry orzo cooked according to directions

butter for sautéing

1 clove garlic, minced

1 cob of fresh corn kernels cut from the cob or
½ package frozen corn

½ package frozen chopped spinach, thawed

a good squeeze lemon juice

½ cup cream (I use half and half)

¼ cup Asiago

a few good sprinkles goat cheese

salt & pepper to taste

Sauté garlic in butter.
Add corn and spinach.
Stir in everything else.
If mixture is too thick, add a bit of hot water.

Make it a meal: Make more of it.

Wine: Champagne will contrast the creaminess nicely. Of course, if this is your side dish, you may be drinking something more suited to your main dish. Seriously, though, is there anything that doesn’t taste better with Champagne? Winston Churchill enjoyed it with his porterhouse steaks.