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Lamb and Vegetable Orzotto

 

 

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Lamb and Vegetable Orzotto
Donna Katzl
Great Women Chefs

by Julie Stillman, 1996, Turner Publishing, Inc.

Alibris 

“My husband loves orzo, but doesn’t like risotto, so
I created this hearty comfort-food dish for him…”

Serves 6

2 tablespoons olive oil
12 ounces lamb steak, coarsely chopped
4 tablespoons unsalted butter
1/2 cup minced yellow onions
1 tablespoon minced garlic
1 cup white wine
2 cups orzo
6 - 8 cups hot chicken stock
1 large red bell pepper, roasted, peeled,
and finely chopped
1/3 cup chopped parsley
Salt to taste
1/2 cup grated Asiago cheese

In a medium-sized skillet, heat olive oil. Add lamb, cook till lightly golden. With a slotted spoon, remove lamb and drain.
In a large heavy saucepan, melt 2 tablespoons of the butter over medium-
low heat. Add onions and garlic and cook until softened, 2-3 minutes. Add lamb and wine, cook until reduced by half, 3-4 minutes.
Stir in orzo and coat evenly. Add 2 cups of hot chicken stock and cook, stirring until absorbed, 5-6 minutes.
Continue to add as much stock as needed, 1 cup at a time, until orzo is creamy and tender but still firm in center. This process should take 15 to
18 minutes from the time you first add stock.
Remove from heat and stir in remaining 2 tablespoons of the butter, red pepper, 1/4 cup of the parsley, and salt.
Serve individually or on a platter. Sprinkle with grated Asiago cheese and remaining parsley.


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