Name: Creamy Cacio e Pepe Orzo Risotto with Rosemary Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tbsp olive oil; ½ onion (finely chopped ); 3 garlic cloves (crushed ); 2 cups orzo; ½ cup white wine; 3 cups chicken stock; 1 cup cream; 1½ tsp black pepper; ½ cup Parmesan cheese (grated ); salt (to taste ); 4 chicken breasts; 2 tbsp olive oil; 2 tsp rosemary (finely chopped ); 2 garlic cloves (crushed ); ½ tsp paprika; 2 tsp lemon juice; 1 tsp salt; ½ tsp pepper

Ingredients

Full recipe with amounts can be found in the recipe card below.

Olive oil.

Onion.

Garlic.

Orzo.

White wine. Substitute with stock and a squeeze of lemon juice.

Chicken stock/broth.

Cream. Heavy/whipping cream.

Parmesan cheese.

Pepper.

Salt.

Chicken breasts.

Fresh rosemary.

Paprika.

Lemon juice.

How to make cacio e pepe orzo risotto

Marinate the chicken: Mix together the olive oil, lemon juice, rosemary, garlic, paprika, salt and pepper. Carefully slice the chicken in half, resulting in two thin cutlets. Pour the marinade over the chicken and allow to marinate while you make the orzo risotto.

Make the orzo risotto: In a large, deep pan or braiser, heat the olive oil. Add the onion and garlic and cook until soft and fragrant. Add the orzo white wine and allow to reduce. Pour in the stock and cream then season with salt and pepper. Reduce the heat and partially cover with a lid then allow to simmer for 10 minutes until the orzo is cooked and creamy. Add the Parmesan cheese and adjust seasoning if necessary.

Cook the chicken: In a large pan set over high heat, cook the chicken for 2-3 minutes per side until golden and cooked through.

Serve: Serve the orzo with the chicken with lemon wedges and extra Parmesan grated over the top.

Can I make orzo risotto ahead?

The chicken can be marinated up to 24 hours in advance. The risotto can be made a few hours in advance however a good idea is to undercook the orzo if you plan on making it ahead. The orzo will continue absorbing liquid as it sits so undercooking it will prevent it from being overcooked and mushy when you reheat it. Reheat the orzo with a splash of stock until hot throughout before serving.