Description
Savor a deliciously creamy Cacio e Pepe Orzo Risotto accompanied by perfectly seasoned Rosemary Chicken. This easy and quick recipe combines tender orzo pasta cooked in a rich Parmesan and black pepper sauce with juicy baked chicken breasts infused with rosemary and paprika, making for a comforting yet elegant meal.
Ingredients
Scale
Orzo Risotto
- 2 cups Orzo
- 3 cups Chicken Stock (or Vegetable Stock for vegetarian option)
- 1 cup Cream (or half-and-half for lighter option)
- ½ cup White Wine (or chicken broth for non-alcoholic version)
- ½ cup Parmesan Cheese (Pecorino Romano as substitute)
- 1½ tsp Black Pepper
- ½ finely chopped Onion
- 3 cloves Garlic
- 1 tbs Olive Oil (or avocado oil)
- 2 tsp Lemon Juice (or vinegar for low-acid diets)
Rosemary Chicken
- 4 pieces Chicken Breasts (tofu or tempeh for vegetarian option)
- 1 tbs Olive Oil (or avocado oil)
- ½ tsp Paprika (or smoked paprika)
- 1 tsp fresh Rosemary, chopped
- Salt to taste
Instructions
- Prepare the Chicken: Preheat your oven to 375°F (190°C). Rub the chicken breasts with olive oil, paprika, chopped rosemary, and salt. Place them on a baking sheet and bake for about 20-25 minutes until cooked through and juices run clear. Let rest before slicing.
- Sauté Aromatics: In a large skillet or saucepan, heat olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Cook Orzo: Add the orzo to the pan with onions and garlic, stirring to coat it in oil and flavors. Pour in the white wine and let it reduce slightly for 1-2 minutes.
- Add Stock and Simmer: Gradually add the chicken stock, stirring occasionally, and allow the orzo to cook for about 8-10 minutes until tender but still al dente. If needed, add more stock or water to keep it creamy.
- Finish Risotto: Lower the heat and stir in the cream, Parmesan cheese, black pepper, and lemon juice. Mix well until the cheese melts and the risotto is creamy. Taste and adjust seasoning as needed.
- Serve: Plate the creamy orzo risotto and top with sliced rosemary chicken. Garnish with additional Parmesan and freshly cracked black pepper if desired.
Notes
- You can substitute vegetable stock and tofu for a vegetarian version.
- Use half-and-half instead of cream to reduce fat content.
- For a non-alcoholic version, replace white wine with extra chicken broth.
- Adjust black pepper quantity to your preferred heat level.
- Leftovers can be refrigerated and reheated gently with a splash of stock to restore creaminess.
