How to Make Orzotto

This orzo pasta but it can be made with barley. This is a simple recipe prepared with a few ingredients in the kitchen


  • 3 cups of chicken stock
  • 3-4 tbsp. of extra virgin olive oil
  • 1-1/2 cups of orzo pasta
  • 1/2 cup dry white wine
  • 1/3 cup heavy cream, 2 tbsp. basil pesto
  • fresh basil
  • 2 tbsp. minced garlic
  • shredded parmesan


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    Using med-high heat coat the bottom of your sauté pan with olive oil. Add garlic and stir to translucent.
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    Add pasta and stir continuously to slightly soften. Do not brown the garlic or the pasta.
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    Pour in the wine and stir until completely absorbed.
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    Gradually add your chicken stock, about 2-4 oz. at a time depending on the size of your pan.
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    Stir frequently so the pasta does not stick.
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    Repeat the process of adding chicken stock until pasta is al dente or to your desired doneness. Lower your heat to med-low.
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    Add cream and cook until it is reduced. Now you can add your basil pesto and cheese.
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    Stir all of your ingredients until creamy.
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    Garnish with basil chiffonade and shredded parmesan.


  • You can use homemade or ready made chicken stock from the supermarket. Keep your stock warm in a pot next to your sautee pan.
  • For a vegetarian alternative, do not add cream or cheese. Vegetable stock is a great substitution for the chicken stock.
  • Recipe can be altered to include some of your favorite ingredients. You can try sauteed kale and cooked quinoa, onions or peas. What ever you have in the pantry or freezer will work.
  • It is recommended that you use pinot grigio for making this dish. The rule of thumb for wine is, if you won't drink it-don't cook with it.
  • This is a dish that requires constant attention, and is worth every bit of it.

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Categories: Recipes