I made this dish for my family and it was a hit. I did do a few things different after reading that people were having texture problems. I first made doubly sure the stock was reduced to 1 cup. I cooked the orzo for 7 minutes only and after draining it I put the pot with the orzo back on the hot burner while tossing the pasta just to dry it a bit more. I then added the rest of the ingredients. The orzo turned out al dente and there was no problem with soupiness.
I make this dish often because it is easy and tastes great. I don't generally use the full amount of chicken stock, so I have never had problem with it being soupy. Sometimes I use feta instead of parmesan and add some red bell peppers for color or pine nuts for texture. It's pretty versatile.
This recipe was tastless. I took one persons advice and did not add all of the liquid or it would have been a soupy mess. The only thing that might save it is to add twice the parmesean.
Easy summer risotto like dish. This came together very quickly and tasted great. My 5 yr old loved it.
This is a wonderful, tasty , easy side dish. I like the other reviewer's idea of simmering the lemon (zested and squeezed) in the chicken stock, and will try that next time. Also could do with less butter, I used 2 T for 1/2 the recipe and it was rich enough. A big hit, and I'll be happy to have it as standard orzo recipe.
Very tasty, good complement to grilled steaks we cooked. Easy too. Next time, I might try and cut the butter by a couple of tablespoons to make a lower fat dish.
Although the flavor of the broth was good, the consistency of the dish was slimy and more like wet rice-a-roni than a risotto.
I have also used this recipe numerous times with outstanding results. This has become a favorite with family and friends.
This is a wonderful side dish. It's easy and delicious.
We have tried this recipe five times now and we have never had a negative comment. The proof is that when we have guests over seconds are often requested. The secret is reducing the chicken broth and using a good Parmigiano Reggiano. Enjoy!
made as side dish to osso buco. guests kept going for seconds on the orzo - great leftover as well.
I really like this recipe a lot. I added more Parmesan and thyme.
Outstanding. I've made this 6 times. I've not had all the fresh herbs. Substituted with dried Fines Herbs. I used two lemons for the juice. But first I took off the zest, and put the shells into the chicken broth simmered until reduced, Then mixed the Fines Herbs with the lemon zest.
This is my outstanding basic Orzo recipe. Your can play around with any of your flavor choices. I think the winner in this recipe is reducing the stock then go from there.
This dish was not a success