A true risotto is generally quite time consuming to make. You have to slowly cook risotto rice (arborio generally) while slowing adding liquids such as a vegetable stock until the rice releases its starch and a nice creamy “sauce” is created naturally. Although, the outcome is always delicious, this process often takes 20 to 30 minutes of constant stirring and attention. And who has that kind of time!? *hah* Especially when the weather is nice! Today, while looking through some spring inspired recipes, I stumbled upon an orzo risotto. I was intrigued! The recipe promised to be quick and easy;…
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