Best 5 Creamy Carbonara Orzo Risotto Recipes

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Indulge in the delectable flavors of creamy carbonara orzo risotto, a culinary masterpiece that combines the richness of carbonara sauce with the delectable texture of orzo pasta. This dish, inspired by the classic Italian pasta, carbonara, features a creamy sauce made from eggs, Parmesan cheese, pancetta, and black pepper, which generously coats the orzo, resulting in a luscious and satisfying bite. The addition of vegetables like peas and asparagus enhances the dish with vibrant colors and a delightful crunch, while the use of orzo, a type of short-cut pasta, adds a unique texture and makes it an ideal choice for a risotto-like dish. This versatile recipe offers variations to suit diverse preferences, including a vegetarian option that swaps pancetta for mushrooms, a gluten-free version using quinoa instead of orzo, and a spicy rendition that incorporates chili flakes for an extra kick. Embark on a culinary journey with this creamy carbonara orzo risotto, where every mouthful promises a harmonious blend of flavors and textures that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY CARBONARA ORZO RISOTTO RECIPE - (4.3/5)



Creamy Carbonara Orzo Risotto Recipe - (4.3/5) image

Provided by lorik

Number Of Ingredients 10

Serves 4
1 (4-ounce) piece of pancetta, diced into 1/2-inch pieces
1/2 medium yellow onion, finely chopped
1 teaspoon finely chopped fresh thyme leaves
1 3/4 cups orzo pasta (about 11 ounces)
2 1/2 cups water, plus more as needed
1 1/2 cups milk (not nonfat)
3/4 teaspoon fine salt, plus more for seasoning
1/4 cup finely chopped fresh Italian parsley
2 tablespoons grated Parmesan cheese

Steps:

  • Heat a Dutch oven or large, heavy-bottomed pot over medium heat until hot, about 3 minutes. Add the pancetta and cook until the fat starts to render out, about 1 minute. Add the onion and thyme and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes. Add the orzo and cook, stirring occasionally, until lightly toasted and fragrant, about 2 minutes. Add 2 1/2 cups water and scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the milk and 3/4 teaspoon salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring often and making sure to scrape the bottom and corners of the pan with the wooden spoon, until almost all of the liquid is absorbed and the orzo is tender, about 10 minutes. (Depending on the brand of orzo, you may need more liquid, so add more water, 2 tablespoons at a time, if all of the liquid is absorbed but the orzo is not tender yet; you want the final mixture to be creamy, but not clumpy and gluey.) Remove the pot from the heat and stir in the parsley and Parmesan. Taste and season with more salt as needed. Serve immediately. Recipe Notes • Pancetta substitution: Pancetta is an unsmoked Italian bacon. If you can't find it, use regular smoked bacon instead. • Reheating leftovers: When reheating leftovers, add a tablespoon of water or milk to loosen the mixture up. Calories 498 Fat 17.3 g (26.6%) Saturated 6.9 g (34.3%) Trans 0 g Carbs 64.8 g (21.6%) Fiber 2.9 g (11.5%) Sugars 7.7 g Protein 19.4 g (38.9%) Cholesterol 32.7 mg (10.9%) Sodium 773.9 mg (32.2%)

CREAMY ORZO



Creamy Orzo image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

3/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
1 pound orzo (rice-shaped pasta)
2 tablespoons olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes, juices drained
1 1/4 cups whipping cream
1 cup frozen peas, thawed

Steps:

  • Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

ORZO CARBONARA



Orzo Carbonara image

This creamy orzo carbonara has all the things you love about carbonara but with a risotto-like consistency. It's the perfect comfort food!

Provided by Maria Koutsogiannis

Categories     Vegetarian

Time 35m

Number Of Ingredients 13

1 tbsp. butter of choice + 1 tbsp. butter for serving
1/2 cup vegan bacon
1 medium-sized white onion (finely chopped)
4 cloves of garlic (finely chopped)
1 tsp sea salt
1/2 tsp black pepper
2 tbsp. fresh thyme
1 cup of orzo
1 1/2 cups soy milk or regular milk
1/4 cup chopped chives
3 cups spinach (chopped)
1 cup vegan or regular parmesan cheese
Juice of half a lemon

Steps:

  • To a large pot or cooking pan heat butter on low heat till melted. Increase heat to medium and brown the vegan bacon for 3-4 minutes stirring often to avoid burning. To the pot, add the onion, garlic, and thyme. Cook for 3-5 minutes, until the onions are translucent.
  • Season with salt and pepper. Stir till everything is coated. Increase heat to high and add the orzo to the pot. Toast for 1 minute. Add the milk to the pot. Bring mixture to a boil then simmer till the orzo is cooked. Add more milk of choice is necessary.
  • To the pot add the chives and spinach and stir till cooked throughout.
  • 1 minute before serving add the parmesan cheese, lemon juice, and butter!
  • Enjoy hot or cold!

Nutrition Facts : ServingSize 4, Calories 273 kcal, Sugar 4.7 g, Sodium 1007.8 mg, Fat 11.7 g, SaturatedFat 6 g, Carbohydrate 28.1 g, Fiber 2 g, Protein 14.4 g, Cholesterol 24.3 mg, UnsaturatedFat 1.5 g

ORZO RISOTTO



Orzo Risotto image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
2 tablespoons minced shallots
1/4 teaspoon saffron threads steeped in 2 tablespoons white wine
1 3/4 cups homemade chicken broth
1 cup orzo pasta
Salt and crushed red pepper flakes
8 ounces cooked shrimp, chopped
2 tablespoons coarsely chopped Italian parsley

Steps:

  • Saute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels.
  • Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley.

ORZO CARBONARA



Orzo Carbonara image

In this recipe, Orzo pasta is treated somewhat like a Risotto, only easier! Made with bacon, cream, and parmesan, it is similar to the spaghetti dish. I also like this with peas added, for a one dish meal with salad and bread.

Provided by BlueRidgeMama

Categories     European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

6 ounces bacon, cut into 1/2 inch pieces
2 tablespoons butter
1 lb orzo pasta
5 cups low sodium chicken broth
1/2 cup heavy cream
1 cup fresh grated parmesan cheese
1 teaspoon fresh thyme, chopped

Steps:

  • Cook bacon in large saucepan over medium heat until crisp. Transfer to paper towels using slotted spoon and drain.
  • Pour off all but 1 T. drippings from pan.
  • Add butter and ccok until butter begins to brown slightly. Mix in orzo and stir for 30 seconds or so.
  • Add 4 1/2 cups of the broth and simmer , uncovered, until orzo is tender, but still firm to the bite and broth is absorbed, stirring often, about 8 minutes.
  • Add cream and bring to low simmer.
  • Stir in cheese and thyme and them bacon. Season with salt and pepper to taste and thin with additional broth, if desired.
  • Serve immediately.

Nutrition Facts : Calories 618.1, Fat 31.1, SaturatedFat 14.7, Cholesterol 71.3, Sodium 589.6, Carbohydrate 60.6, Fiber 2.5, Sugar 1.8, Protein 24.1

Tips:

  • For a richer flavor, use freshly grated Parmesan cheese.
  • If you don't have white wine, you can use chicken broth or vegetable broth instead.
  • Add a pinch of red pepper flakes for a little bit of heat.
  • If you want a creamier sauce, add a little bit of heavy cream.
  • Serve with a side salad or roasted vegetables.

Conclusion:

Creamy carbonara orzo risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover orzo. The combination of creamy sauce, crispy pancetta, and Parmesan cheese is sure to please everyone at the table.

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