Mmmm, calling it Cheesy Good Orzotto might actually be underselling it. Really, it should be called Cheesy Great Orzotto! The tender orzo pasta is mixed with not one, not two, but three different kinds of creamy, melty cheese, with just enough tang to get your tastebuds excited for more! A few vibrant sun-dried tomatoes here, a little aromatic garlic there, some fresh kale to make everything heartier, and look out! Cheesy Good Orzotto will blow you away with how amazing it tastes!
Ingredients
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 shallot, sliced thin
- 1 1/2 cups orzo
- 1/4 teaspoon crushed red pepper flakes
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup heavy cream
- 1 cup mozzarella, shredded
- 1/2 cup mascarpone
- 4 ounces goat cheese
- 1 cup sun-dried tomatoes, diced
- 2 cups kale, chopped
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup fresh parsley, chopped
Directions
Step 1 –Heat the broth in a small saucepan and keep it warm.
Step 2 –Heat the olive oil in a saucepan over medium heat.
Step 3 –Add the rosemary and the shallot to the hot oil and cook until fragrant, about 1 minute.
Step 4 –Add the orzo, the red pepper flakes, and the garlic and cook, stirring, until the garlic is fragrant, about 1-2 minutes.
Step 5 –Deglaze with the white wine.
Step 6 –Add the warm broth and allow the broth to come to a simmer.
Step 7 –Cook the mixture, stirring occasionally, until slightly thickened, about 5 minutes.
Step 8 –Stir in the cream, the mozzarella, the mascarpone, the goat cheese, the sun-dried tomatoes, and the kale and cook until the kale wilts and the sauce is thick and creamy, about 3-4 minutes.
Step 9 –Taste the mixture for seasoning and add the salt and the pepper to taste.
Step 10 –Garnish with the parsley and serve.
