Orzo with Pecorino Cheese

Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Servings: 6
  • 1 lb orzo pasta
  • 1 tbsp salt
  • 2 tbsp Filippo Berio Olive Oil
  • 1 tbsp all-purpose flour
  • 1 cup milk
  • 1/2 cup (2 oz) shredded Pecorino or Manchego cheese
      • In large pot of boiling salted water; cook orzo for about 6 minutes or until al dente. Drain and rinse; set aside.
      • Return pot to burner; heat oil over medium-high heat. Stir in flour; whisk until smooth. Pour in milk in slow, steady stream, whisking constantly. Cook, whisking constantly, over medium-high heat for 4 minutes or until thickened. Remove from heat. Add cheese, stirring until melted. Stir in orzo.


      Recipe provided by Chef Sharon Sanders



    30 Mins or Less

    Ingredient: Pasta

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Olive Oil

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