Orzo is one of our favorite pasta shapes because of how versatile it is. You can boil it like pasta, use it as a stand-in for rice, or cook it like risotto. Here in this cheesy kale orzo recipe, we opt for the creamy risotto method, then top it with crunchy herbed bread crumbs for added texture. The best part of this method is that the orzo soaks up the cheese sauce, and you get an incredible sauce to pasta ratio with the small pasta bits and multitudes of creaminess in every bite. To make this dish, start by toasting...
Orzo is one of our favorite pasta shapes because of how versatile it is. You can boil it like pasta, use it as a stand-in for rice, or cook it like risotto. Here in this cheesy kale orzo recipe, we opt for the creamy risotto method, then top it with crunchy herbed bread crumbs for added texture. The best part of this method is that the orzo soaks up the cheese sauce, and you get an incredible sauce to pasta ratio with the small pasta bits and multitudes of creaminess in every bite.
To make this dish, start by toasting the bread crumbs in the pot so they will be golden, crisp, and ready to go. Then transfer to a bowl and stir in some flavor: garlic, lemon, and parsley. Return the skillet to the stovetop to make the orzo and kale. In risotto-style orzo, you first toast the orzo, then add all the liquid at once. It will look initially like you are adding in a lot of liquid with the orzo—broth, milk, and water—but the orzo absorbs the sauce while simultaneously adding starch to thicken it up into a sauce. Also like risotto, you should stir the orzo, but it doesn’t need to be constant.
Ingredients
- 5 Tbsp.unsalted butter, divided
- 1 c.panko bread crumbs
- 4cloves garlic, finely chopped, divided
- 2 Tbsp.chopped fresh parsley leaves
- 1/2 tsp.finely grated lemon zest, plus lemon wedges for serving
- Kosher salt
- Freshly ground black pepper
- 1 lb.dried orzo (about 2 1/2 c.)
- 2 c.low-sodium chicken or vegetable broth
- 2 c.whole milk
- 4 c.packed chopped curly or Tuscan kale leaves
- 3/4 c.finely shredded Parmesan, plus more for serving
Directions
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- Step 1In a large Dutch oven or heavy pot over medium heat, melt 3 tablespoons butter. Add panko and cook, stirring frequently, until toasted, about 4 minutes. Add one-quarter of garlic and cook, stirring, until fragrant, about 30 seconds. Scrape bread crumb mixture into a medium bowl. Stir in parsley and lemon zest; season with salt and pepper.
- Step 2Wipe out pot and return to medium heat. Cook orzo and remaining garlic and 2 tablespoons butter, stirring occasionally, until orzo is lightly toasted and garlic is fragrant, about 4 minutes. Add broth, milk, and 1 cup water; season with salt and pepper. Increase heat to medium-high and bring to a boil. Reduce to heat to medium-low and simmer, stirring frequently and adding more water by the tablespoon if liquid is thickening too fast, until liquid is mostly absorbed and orzo is tender, 10 to 12 minutes.
- Step 3Add kale and Parmesan and stir until kale is wilted and cheese is combined and melted, about 2 minutes; season with salt and pepper.
- Step 4Divide orzo mixture among plates. Top with bread crumbs and more Parmesan. Serve with lemon wedges alongside.
James Anderson
Jessica Williams
Michael Johnson
