Creamy Pistachio Orzo

This simplified take on risotto is pure comfort in a bowl. With tangy goat cheese and bright fresh herbs, it’s a versatile dish that can be served as a main, or paired as a side for any meal. Leftovers can be reheated with a splash of water, cream or milk to return its creamy consistency.

Prep Time: 5 minutes Total Time: 25 minutes
Serves
4
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup diced shallots
  • 2 cloves of garlic, minced
  • 2 cups orzo pasta
  • 4 cups chicken or vegetable broth
  • 1 jar SAUZ Salted Pistachio Alfredo
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup torn fresh herbs (We used mint, chives, parsley and basil but feel free to swap with your own faves!)
  • 1/4 cup crumbled goat cheese
  • 2 tsp lemon zest
  • Flaky salt and cracked black pepper

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Prep Time: 5 minutes Total Time: 25 minutes
Instructions:
  • Heat butter and oil in a large, high-sided skillet set over medium-low heat. Add shallots and garlic and cook, stirring, for 3 to 5 minutes or until softened and fragrant.
  • Add orzo and cook for one minute, stirring until well coated and combined. Add broth and bring to a boil.
  • Reduce heat to a gentle simmer and cook, stirring occasionally for 8 to 10 minutes or until orzo is almost al-dente. Stir in Salted Pistachio Alfredo and cook for an additional 2 minutes, or until orzo is al-dente and sauce is creamy and thickened.
  • Sprinkle herbs, goat cheese and lemon zest evenly over top for serving. Finish with flaky salt and black pepper to taste.
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