Risotto-Style Orzo with Prosciutto

Total time: 25 minutes
     Orzo makes wonderful 'risotto'.   Just a slice of Prosciutto add a wallop of flavor. Use fresh Parmesan and serve with a simple grilled veal chop or pan-fried steak.

 Ingredients: 

• 1 tbs butter, 14.2gr, .5oz
• 1/2 onion, 50gr, 1.8oz
• 1/2 cup orzo, 90gr, 3.2oz
• 1/2 cup white wine, 120gr, 4.2oz
• 3/4 cups chicken stock, 170gr, 6oz
• 1 slice Prosciutto, 30gr, 1oz
• 1/2 cup freshly grated Parmesan cheese,  50gr, 1.8oz
• 1 tbs chives 

 Instructions:

• Finely chop the onion. 
• Roughly chop the Prosciutto.
•  Melt butter over medium-high heat in small saucepan. Add the onion and sauté until tender, about 5 minutes.
• Add orzo and cook for 1 minute, stirring constantly. 
• Add wine, stock, chives, Prosciutto and bring to a simmer on medium heat.
• Turn heat to low and simmer until done, stirring occasionally, about 15 minutes. All stock will be absorbed. Stir in cheese.
• Remove from heat and serve. This will be very creamy, not stiff.

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:  848 / 424 Total Carbohydrates:  80 / 40           Dietary Fiber: 7 / 3.5 Total Fat:  32 / 16          Saturated Fat: 18 / 9 Cholesterol:  95 / 47.5 Protein:  39 / 19.5 Calcium:  589 / 294.5 Sodium:   1747 / 873.5

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/