30-Minute Orzo Risotto with Seared Scallops and Tomatoes
Everyone loves risotto, but it takes nearly an hour to cook. Enter orzo, the rice shaped pasta. Orzo becomes creamy if stirred frequently, and can be ready to eat in a fraction of the time. Add protein and a vegetable or two and you have a complete meal.
Why This Recipe Works
We experimented with a few methods for our orzo risotto recipe, but got the best results when we followed the same procedure we would for traditional, rice-based risotto: Toast the orzo, sauté the aromatics (in this case, garlic and shallot), deglaze the skillet with wine, then add liquid to the pasta and cook, stirring frequently, until creamy and tender before adding a knob of butter to finish. To cook the three components in the same skillet for our orzo risotto recipe took good timing. We decided to cook the scallops first, followed by the tomato sauce, and, finally, the risotto. Tented with foil, the scallops retained their heat and actually tasted best when served warm, not hot.