Risotto is one of my favorite dishes because there are so many options when making it. You could add a protein or just use vegetables. You can use white wine or red wine. You could even use no wine at all. But the one thing I'd never considered changing was the main ingredient, the rice. I have started seeing more and more recipes for risotto though that use pasta instead, and I must admit, I've been intrigued. So when Food & Wine magazine suggested using orzo instead of the standard rice, I decided to give it a try. The end result was just as scrumptious as the classic rice version, but because I used orzo instead, the entire dish had a lighter texture that's ideal for the summer months.
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