Orzo pasta with goat’s cheese and gremolata


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


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.  

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