Orzo pasta risotto with green onions
Votes: 5
Time: 20 min.
Complexity: easily
Complexity: easily
Orzo pasta risotto with green onions - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup orzo pasta
- 2 tbsp. l. olive oil
- 2.5 cups of water
- 1 teaspoon dried mint
- 1 teaspoon of salt
- 1/2 tsp paprika
- 2 green onions, cut into diagonal rings
- Juice of 1 lemon and zest, cut into 2 strips
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Cooking the dish according to the recipe:
- Cook orzo pasta: with olive oil, mint, a teaspoon of salt, paprika and lemon zest, stirring occasionally, 12 to 15 minutes, until the liquid is completely absorbed.
- Stir in the green onions and drizzle with lemon juice. Season the orzo risotto with salt to taste.
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