Parmesan Asiago Tapenade ·
Potatoes Pastas and Grains ·
Tuscan Herb olive oil ·
Tuscan Spice blend ·
Parmesan Herb Orzo
Parmesan Herb Orzo
10 minutes
15 minutes
Potatoes, Pastas and Grains
Ingredients
- 3 tablespoons Fustini's Tuscan Herb olive oil
- 16 ounces orzo
- 32 ounces of chicken or vegetable stock
- 1 tablespoon Fustini's Tuscan Spice blend
- kosher salt and pepper
- ½ cup freshly grated parmesan cheese
Directions
- Heat olive oil in a saucepan over medium heat. Stir in the orzo and cook for a few minutes, stirring often, so the orzo toasts.
Pour in the stock along with a pinch of salt and pepper and Tuscan spice blend. Bring the stock to a boil, then reduce it to a simmer and cover. Simmer for 12 to 15 minutes, stirring once or twice so the orzo doesn’t stick to the bottom until the liquid is absorbed. Stir in the parmesan cheese before serving.
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