Orzo risotto with spinach

Orzo, also known as risoni, or in french, langue d’oseau is a form of pasta, shaped like a grain of rice. It is a staple in our house and everybody loves it, especially when we make it risotto style. We always prefer eating risotto on its own with a vegetable or a salad. I served this orzo risotto with a plain fresh tomato salad with sliced spring onions. It is what I had in the fridge…the tomatoes were not in the fridge though, never keep tomatoes in the fridge!


  • I small onion
  • 2 TBSP olive oil
  • 1 cup orzo
  • 2 cups of hot vegetable stock
  • 1 TBSP of butter
  • 1 TBSP of créme fraiche
  • 1 TBSP parmesan cheese
  • 2 large handfuls of washed and drained spinach leaves
  • freshly squeezed lemon juice
  • Salt and pepper
  1. Slice the onion finely and sauté in the olive oil until translucent.
  2. Add the orzo and sauté for a minute or two.
  3. Add a ladle of hot vegetable stock and simmer over medium heat until dissolved, while stirring all the time. Repeat the process until all the stock has been used or until the orzo has become al dente. Take care not to cook the orzo until dry, because with standing time it will become more dry and might then become sticky and clumpy. You want the risotto creamy and runny.
  4. Add the butter and créme fraiche when the risotto is still creamy and still has some liquid. Remove from the heat. See image below.
  5. Stir in the parmesan cheese.
  6. Add the spinach, a drizzle of lemon juice and season with salt and pepper. Mix gently.
  7. Serve on its own with some more grated parmesan cheese and a fresh tomato salad or serve with roasted chicken.

Serves 4

Pinch of salt

  • Use a large shallot instead of an onion.
  • Like with risotto, you can serve this with any vegetable you choose, steamed asparagus, roasted butternut for autumnflavor, plain with saffron, broccoli, or roasted sweet potato.
  • Add fresh herbs of your choice at the end of the cooking process.
  • Keep the risotto creamy by removing it from the heat until it is still runny and still has some liquid, or else it will become sticky and clumpy if you cook it until dry.
  • Serve the risotto as soon as possible. The longer it stands the drier it becomes.
  • Constantly stir the risotto to keep it from sticking to the bottom.
  • The cooking time is more or less about the same as for risotto, 20 minutes.

à bientôt


Summer salad and Isle sur la sorgue

This past summer was so hot, all we could muster were salads. Salads of all different kinds of cold vegetables and fruit. This particular sald consited of watermelon, feta cheese, cold ham, cherry tomatoes, cucumber and salad leaves. Served with a pungent vinaigrette of local olive oil from Provence, balsamic vinegar, salt, pepper and mustard.

Isle sur la sorgue in Provence