Saffron Orzo Risotto with Yogurt

Instructions

1. Prepare Chicken Stock Base

   5 min hands-on40 min waiting

   • Heat a large saucepan over high heat and add some olive oil.
   • Add chicken bones and sauté until golden brown.
   • Pour in chicken stock with saffron threads and stir to dissolve saffron.
   • Reduce heat to low, cover, and simmer for 40 minutes.
   • Strain stock into a clean pot and keep warm over low heat.

2. Prepare Aromatics

   11 min hands-on

   • Finely chop onion, cayenne pepper, and some garlic.
   • Heat a large frying pan over medium-high heat and add some olive oil.
   • Add chopped onion with a pinch of salt and sauté for 8–10 minutes until softened and lightly caramelized.

3. Infuse Orzo with Flavor

   3 min hands-on

   • Stir chopped cayenne pepper and some chopped garlic into onion mixture and cook for 2–3 minutes until fragrant.
   • Add dry orzo to the pan and stir to coat in aromatic base.
   • Toast orzo for 1–2 minutes to enhance nutty flavor.

4. Cook Orzo Risotto-Style

   13 min hands-on

   • Slowly ladle warm chicken stock into pan, one ladleful at a time, stirring continuously.
   • Allow orzo to absorb each addition before adding more stock.
   • Continue until orzo is tender but slightly al dente, about 12–15 minutes.

5. Incorporate Chicken

   3 min hands-on2 min waiting

   • Finely shred cooked chicken breast and stir into orzo.
   • Heat through for 2–3 minutes.

6. Prepare Herby Garlic Yogurt

   2 min hands-on

   • In a small bowl, combine Greek yogurt, remaining garlic (finely grated), zest of one lemon, and juice of half a lemon.
   • Mix until smooth and creamy.

7. Finish and Serve

   3 min hands-on

   • Stir zest and juice of remaining lemon into orzo, adjusting seasoning with salt to taste.
   • Divide orzo into warm serving bowls and spoon herby garlic yogurt over the top.
   • Garnish with fresh dill and parsley leaves.
   • Cooking tips:
   • Toasting the orzo before adding the stock enhances its flavor and prevents it from becoming mushy.
   • Use warm chicken stock to maintain a consistent cooking temperature and ensure the orzo cooks evenly.
   • Stir the orzo frequently during the risotto-style cooking process to release its starches and create a creamy texture.
   • If you prefer a spicier dish, increase the amount of cayenne pepper or add a pinch of chili flakes to the yogurt topping.
   • For a vegan adaptation, substitute the chicken stock with vegetable stock, the chicken with roasted chickpeas, and the yogurt with a plant-based alternative.