This is actually my first encounter with orzo, the rice-shaped pasta, but definitely not the last. I like the texture and flavours of the creamy goat’s cheese contrasting the zesty punchy gremolata is fantastic. Recipe courtesy of Swedish food blog Matrepubliken.
I only made one change to the recipe, and that was to swap chèvre for softer goat’s cheese as I am not a fan of the rind on the chèvre.
Orzo with goat’s cheese and gremolata, serves 4
2 finely chopped shallots
800 ml chicken or vegetable stock
400 ml orzo pasta
100 g chèvre or soft goat’s cheese, in chunks
salt and pepper
Gremolata:
1 bunch parsley, finely chopped
100 ml olive oil
2 tbsp grated lemon zest
2 garlic cloves, pressed
salt and pepper
Mix the ingredients for the gremolata and set aside. Fry the shallots in 1 tbsp butter without browning. Add the orzo and half the stock. Cook on low heat while stirring continuously (like when making risotto). Add more stock bit by bit. Once cooked add some butter, salt and pepper. Stir in the goat’s cheese. Plate and serve with a dollop of gremolata.
Scandelights 