Dinner for 6

Creamy Orzo Risotto

Name: Creamy Orzo Risotto
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 1/2 cups low-sodium chicken stock; 4 tbsp extra-virgin olive oil; 1 large shallot; 3 cloves garlic; 1 lb orzo; 3/4 cup dry white wine; 1 tsp sea salt; 2 tbsp salted butter; 1/2 cup heavy cream; 6 oz manchego cheese; 1 tsp freshly cracked black pepper

$8.66for 430 minServes 6

Orzo cooks like risotto in stock and wine, then finishes with cream, butter, and Manchego cheese.

Photo: themodernproper.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Broth, 29 oz$0.07/oz typical	29 oz	$2.03Typical price
	Leeks and shallots, 0.2 lb$3.49/lb typical	0.2 lb	$0.68Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
	Pasta, 16 oz$0.10/oz typical	16 oz	$1.60Typical price
	Butter, 1 oz$0.40/oz typical	1 oz	$0.40Typical price
	Heavy cream, 4.25 oz$0.22/oz typical	4.25 oz	$0.91Typical price
	Blue cheese, 6 oz$0.80/oz typical	6 oz	$4.80Typical price
Total for the servings shown		$12.99

Swaps

Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
Swap pasta for egg noodlesabout $0.04/oz more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilWine, beer and spiritsSalt and pepper

Not included in the cost.

30 minstart to table
Easydifficulty
6servings as written
$$typical cost tier

Italian Budget Family Dinners Back to school

Typical price

$2.17 per serving$8.66 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

3 1/2 cups low-sodium chicken stock
4 tbsp extra-virgin olive oil
1 large shallot
3 cloves garlic
1 lb orzo
3/4 cup dry white wine
1 tsp sea salt
2 tbsp salted butter
1/2 cup heavy cream
6 oz manchego cheese
1 tsp freshly cracked black pepper

Steps

Warm the chicken stock in a medium saucepan over low heat without boiling it.
Heat the olive oil in a large skillet over medium heat, then cook the shallot and garlic for 4 minutes.
Stir in the orzo and cook for 2 minutes until lightly toasted.
Add the wine and cook for 3 minutes until mostly absorbed.
Add the warm stock and salt, then simmer for 15 minutes, stirring often, until the orzo is tender.
Stir in the butter, cream, Manchego, and pepper, then cook for 2 minutes until creamy.