Creamy Sage Orzo w/ chicken meatballs

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Издатель
Creamy Sage Orzo
Ingredients:
4 Tbsp butter
Handful of sage leaves for garnish
1 Tbsp sage, chopped
1 shallot, diced
1/2 onion, sliced
1 Tbsp garlic, minced
2 Cups dry orzo
3 Cups water or chicken broth
3 Cups heavy whipping cream
1 Cup parmesan cheese
1/2 Cup petite peas
1 tsp salt, more to taste
1/2 tsp black pepper, more to taste
1 Tbsp parsley, chopped for garnish

Directions:
1. Heat 2 Tbsp butter on a pan over medium0high heat. Add handful of sage leaves and brown it until it crisps. Remove from pan and leave aside for garnish.
2. Then add in onions, shallots, and garlic. Cook until everything turns brown. Remove from pan and set aside.
3. Add 2 Tbsp butter and add in uncooked orzo and chopped sage. Stir and let it toast for about 1-2 minutes on medium heat. Don’t let it burn!
4. Add in water (chicken broth is better), heavy whipping cream, and petite peas. Season with salt and black pepper.
5. Bring it to a boil and then reduce the heat to medium and cover with lid. Let it cook for about 5-7 minutes or until orzo is tender.
6. Add in cooked onion/shallot/garlic mixture along with the parmesan cheese. Mix well and remove from heat when the orzo is the perfect texture.
7. Garnish with crisped sage leaves, parsley, and additional parmesan cheese, if needed.

For Meatballs:
Olive Oil
1lb. ground chicken
½ Cup bread crumbs
¼ Cup water
¼ cup grated parmesan cheese
4 garlic cloves, minced
¼ tsp crushed red pepper
¼ tsp salt
1 Tbsp sage, chopped
1 Tbsp parsley, chopped

Directions:
1. Prep: Chop parsley and sage finely. Mince 4 cloves of garlic. Grate fresh parmesan cheese. Set aside.
2. Preheat oven on bake at 450°F.
3. Place ground chicken into a mixing bowl.
4. Add 1/2 cup breadcrumbs, 1/4 cup water, minced garlic, 1/4 cup parmesan cheese, 1/4 tsp crushed red pepper, 1/4 tsp salt, 1 Tbsp parsley, and 1 Tbsp sage. Mix well using gloves until well combined.
5. Form round meatballs into about 12 meatballs. Pack well and place on small baking sheet.
6. Drizzle ample olive oil over the top of the meatballs.
7. Once done preheating, place sheet of meatballs into the oven for about 20-30 minutes. Do not overcook as it will dry out.
8. In the meantime, to a medium pan, add 1 tbsp of butter. Place heat on medium.
9. Once butter is melted, add sage to the pan and cook on both sides until well coated in butter.
10. To the same pan, add 1 cup heavy whipping cream, 1/2 cup water, and 1 tsp of salt to start, freshly cracked black pepper to taste.
11. Once it starts to simmer, add 2 cups of cauliflower rice for about 5 minutes.
12. After about 5 minutes, add 1/2 cup parmesan cheese and as much spinach as desired. Continue to cook until reduced.
13. Plate risotto, top with meatballs, and garnish with buttered sage. Enjoy!
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