While orzo looks and cooks like a grain, it is actually a pasta! And when cooked in broth and wine, it very closely resembles risotto! I can't wait to try this again with some of my favorite risotto recipes - but not have to stir for 45 minutes to get the same creamy texture.
The America's Test Kitchen Family Cookbook
2 tablespoons unsalted butter
1 onion, minced
2 garlic cloves, minced
1 pound orzo
4.5 cups low-sodium chicken broth
1/4 cup dry white wine
Melt the butter in a large suacepan over medium-high heat. Add the onion and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the orzo and cook until most of the orzo is golden, about 5 minutes.
Stir in the broth and wine. Bring to a boil. Reduce to a sinner and cook until t he orzo is tender adn the liquid has been absorbed, about 15 minutes. Season with salt and pepper to taste.
This is a lot like risotto, so substitute this technique with orzo for "an impatient cook's risotto!"