Can I use a different pasta shape instead of orzo?

While orzo is ideal because its small size allows for maximum crispiness, you could use other small pasta shapes like couscous or fregola. The texture will be different but still delicious. Avoid larger pasta shapes as they won't crisp up as effectively.

Is there a dairy-free alternative to goat cheese I can use?

Absolutely! For a dairy-free version, try a dollop of dairy-free cream cheese or even some soaked and blended cashews for creaminess. You could also simply omit the cheese and add some nutritional yeast for a cheesy flavor.

My orzo isn't getting crispy. What am I doing wrong?

The most common issue is too much moisture. Make sure your orzo is well-drained after cooking and that your pan is hot enough. Also, patience is key—let the orzo sit undisturbed against the hot pan for several minutes to develop that crispy texture.

Can I make this dish vegetarian?

Definitely! Skip the prosciutto and add an extra tablespoon of olive oil to compensate for the missing fat. For a savory punch, add some capers or olives, or sprinkle with smoked paprika to get that depth of flavor without the meat.

Crispy Orzo with Artichokes and Lemon Recipe

Name: Crispy Orzo with Artichokes and Lemon Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 3 cups cooked orzo (about 1 1/2 cups dry); 4 ounces prosciutto; 2 tablespoons olive oil; 1 shallot, diced; 2 garlic cloves, minced; 2 (12-ounce) jars artichoke hearts, drained (and chopped if you wish); 1 lemon, zest grated and juiced; Salt and freshly ground black pepper, to taste; 3 to 4 ounces goat cheese, crumbled; Fresh mint or herbs, for garnish

Description

This crispy orzo with artichokes and lemon is a quick and satisfying main-course dish packed with Mediterranean flavors. Toasted orzo pasta gets crunchy in the skillet, paired with tangy goat cheese, savory prosciutto, briny artichoke hearts, and fresh lemon zest. A shower of herbs adds brightness, making it ideal for a light dinner or unique side.

Ingredients

Units Scale

3 cups cooked orzo (about 1 1/2 cups dry)
4 ounces prosciutto
2 tablespoons olive oil
1 shallot, diced
2 garlic cloves, minced
2 (12-ounce) jars artichoke hearts, drained (and chopped if you wish)
1 lemon, zest grated and juiced
Salt and freshly ground black pepper, to taste
3 to 4 ounces goat cheese, crumbled
Fresh mint or herbs, for garnish

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Instructions

Cook the Orzo: If you haven’t cooked the orzo yet, bring a pot of salted water to a boil. Add 1 1/2 cups dry orzo and cook according to package directions, usually boiling for 8 to 10 minutes until al dente. Drain and set aside.
Crisp the Prosciutto: Heat a large skillet over medium heat and add the prosciutto. Cook until crisp and golden, about 5 to 6 minutes. Remove the prosciutto and place on a paper towel to cool. Note: Prosciutto won’t render much fat; if using bacon, you may have enough rendered fat for the next step.
Sauté Aromatics: In the same skillet over medium heat, add the olive oil (enough to total about 2 tablespoons). Stir in the diced shallot and minced garlic with a pinch of salt. Cook for 5 minutes, until softened and fragrant.
Crisp the Orzo: Add the cooked orzo to the skillet and toss well to combine with aromatics and oil. Press the orzo into an even layer covering the pan’s bottom and let cook undisturbed for a few minutes until it begins to get golden and crispy. Toss and repeat this process 2 to 3 more times, pressing and crisping until the orzo develops a golden color and crunchy texture in places.
Add Artichokes & Season: Stir in the drained (and chopped, if desired) artichoke hearts. Grate the zest of the lemon directly into the pan and add the lemon juice. Season to taste with salt and freshly ground black pepper. Turn off the heat.
Finish & Serve: Crumble the goat cheese over the orzo and gently toss to combine, allowing the cheese to begin melting. Add in chopped fresh mint or other herbs. Finally, crumble the crispy prosciutto on top and serve immediately, garnished with extra herbs if desired.

Notes

Ensure the skillet is large enough to allow the orzo to crisp properly.
Substitute bacon for prosciutto for a smokier flavor (adjust fat accordingly).
Fresh herbs such as parsley, basil, or dill can be used in place of mint.
For a vegetarian version, omit the prosciutto or use plant-based alternatives.
Best served immediately while still hot and crisp.

Nutrition

Serving Size: 1 serving (1/2 recipe)
Calories: 580
Sugar: 4g
Sodium: 1100mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 7g
Protein: 22g
Cholesterol: 38mg