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White Wine Orzo Risotto

Summery, creamy orzo without the dairy or gluten! 

Servings

2~3

Prep Time:

10 min.

Bake for:

25 min.

Good For:

Lunches

Introduction

White Wine Orzo Risotto

August 4 is White Wine Day in the U.S. (even though I don’t live there, neither am I American haha). White wine is such a big part of Mediterranean cooking and instantly transforms flavors – plus it’s so delicious for summer lunches!

Today we’re going to be making orzo! Orzo looks like rice but it’s not – it’s small, oval-shaped pasta usually in soups or risottos. For this recipe I used gluten-free orzo from Jovial – it uses cassava flour so it takes on a creamy, sometimes sticky, rice-like texture. Fun!

For the sauce, I baked fresh mini tomatoes from the garden with some garlic, basil and chili, a drizzle of olive oil and a healthy dose of white wine. So simple and doesn’t require exact measurements! 

white wine orzo risotto eat with meraki

Ingredients

    • Mini tomatoes, 20
    • Basil, 10 leaves
    • Garlic, 2 cloves
    • Olive oil
    • Salt
    • Ground black pepper
    • White wine
    • Gluten-free orzo, 1/2 cup
    • Water, 2 cups

      Preheat your oven to 200C.

      Chop your basil and cut your garlic into slices.

      In a tray, place your mini tomatoes, chopped basil and sliced garlic.

      Drizzle a bit of olive oil on top.

      Add a few dash of salt and ground black pepper. 

      Pour the white wine until your tomatoes are sitting in a shallow pool. 

      Bake for 25 minutes.

      Meanwhile, bring water to a boil then add your orzo and boil at medium heat for 15 minutes. Keep stirring so it doesn’t clump or stick to the bottom and burn!

      After 15 minutes or so, your orzo will become creamy and chewy. Remove from heat. 

      Add your baked tomatoes with all the white wine juiciness to your cooked orzo and mix well.

      Serve as is or with some cheese!  

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