Thanks to Pinterest and my friend Lauren, I was inspired by a similar recipe to make this:
This orzo dish was delicious and was pretty easy to make.
- 3-4 cups vegetable STOCK (not broth)
- 1.5 cups orzo
- 1 tablespoon olive oil
- 14 ounce can of quartered artichoke hearts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded parmesan cheese
- 3 tablespoons finely chopped chives
- A dash of nutmeg
In a small saucepan, boil 4 cups of vegetable stock (you may only end up using 3-3.5 cups). Once boiling, reduce heat to simmer.
In a medium saute pan, combine 2 cups of the simmered vegetable stock, olive oil, and orzo. Cook on medium heat. Add stock 1/2 cup at a time once previous stock is absorbed, stirring often. This should take 25-30 minutes. *Tip: Taste orzo before adding in last 1/2-1 cup of stock, as you may not need it if orzo is cooked through and creamy.
At 20-25 minutes of adding stock, add the artichoke hearts, chives, salt, pepper, and nutmeg.
After the orzo is cooked throughly and is tender, add parmesan cheese to your pasta. Mix throughly.
Serve immediately with some shredded parmesan for garnish.