This rich and creamy golden orzo is the perfect quick dinner recipe

If risotto requires too much attention and patience, this quick, buttery orzo is the answer.

Golden orzo recipe by chef Elizabeth Hewson. Photography: Nikki To

In Milan, they serve slow-cooked dishes, like shanks or osso bucco, on a bed of buttery saffron risotto, a delicious side that feels like a meal in itself. But risotto requires time, ­attention and patience – qualities I often lack by the end of the day, especially since having kids. While there are times and moods suited for risotto, the constant stirring, though meditative and relatively simple, is demanding. So instead, I am sharing my pasta version, which instead of rice uses orzo. It takes half the time and doesn’t require constant attention, besides a few stirs here and there. It’s rich, creamy and oozy.

Orzo is a great alternative to rice. Photography: Nikki To. Ceramics: Robert Gordon, Marmoset Found

Pair with osso buco and some lightly dressed radicchio leaves for a luxurious dinner.

In addition to osso buco, I often make it as a side for grilled chicken, fish or baked mushrooms. I usually begin by toasting the pasta in oil and butter before adding the stock, which gives it extra flavour. Here, I’ve added saffron as a nod to tradition, but most of the time I won’t bother. It’s still incredibly rich and golden thanks to the stock, butter and cheese. Like all pasta, it’s best eaten in the moment.

Orzo and risoni are essentially the same pasta shape, perhaps with a subtle difference in size. Use what you can find.

I love to serve this dish alongside some lightly dressed radicchio leaves.

Try my recipe for the perfect slow-cooked osso buco.

Golden orzo

Ingredients

• 500ml chicken or vegetable stock
• ¼ teaspoon saffron strands, optional
• 1 ½ tablespoons butter
• 1 tablespoon extra virgin olive oil
• Salt
• 150g (1 cup) orzo (or risoni)
• ½ cup Parmigiano Reggiano, grated, plus extra to serve

Method

1. Bring the stock to a simmer in a saucepan. Once simmering, add the saffron, if using, place a lid on and turn off the heat to allow the saffron to infuse the stock.
2. In another saucepan, melt ½ tablespoon of butter and the olive oil over medium-low heat. Add the orzo and stir well for about 2 minutes, allowing it to slightly toast. The pasta should take on a light golden hue.
3. Pour the hot stock into the saucepan with orzo. Reduce heat to low and give it a good stir. Season.
4. Cook for roughly 10 minutes, stirring frequently to help release the starch and prevent the orzo from sticking to the bottom of the pan – it has a knack for doing this. By the end of cooking, the pasta should be al dente, oozy and relaxed. The end result is loose as it will continue to firm up. If you are finding that the pasta absorbs the liquid too quickly, add a splash more stock or water to maintain the desired consistency.
5. Stir in the remaining tablespoon of butter and the parmigiano reggiano.
6. Check seasoning and adjust if needed. Serve with extra cheese.

Serves 2-4