SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/solo-saffron-orzo-risotto-with-peas
Printed September 3, 2026
Printed September 3, 2026
Solo Servings
Solo Saffron Orzo Risotto with Peas
All the creamy, luxurious comfort of risotto without the arm-aching stirring, thanks to orzo pasta that blooms in saffron-stained broth. This is elegant enough for a solo date night with yourself.
Ingredients
- ⅓ cup orzo pasta
- Pinch of saffron threads (about 20 threads)
- 1½ cups warm vegetable or chicken stock, divided
- 1 tablespoon butter
- 1 small shallot, minced
- ¼ cup dry white wine
- ¼ cup frozen peas
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon lemon zest
- Salt and white pepper to taste
- Fresh basil leaves
Preparation
Risotto for one always seemed impractical—too much stirring, too much watching, too much for a Wednesday night alone. Enter orzo, the rice-shaped pasta that gives you all the creamy satisfaction with a fraction of the effort and perfectly scaled for a single bowl.
Preparation
- Steep the saffron threads in ¼ cup of warm stock for 10 minutes to release their color and flavor.
- Melt butter in a small saucepan over medium heat. Add the minced shallot and cook for 2 minutes until softened and fragrant.
- Add the orzo and toast for 1 minute, stirring to coat each piece in butter.
- Pour in the wine and let it bubble away almost completely—this takes about 2 minutes.
- Add the saffron-infused stock and half of the remaining stock. Simmer, stirring occasionally, for about 8 minutes.
- Add the rest of the stock and the frozen peas. Continue cooking until the orzo is tender and creamy, about 3-4 more minutes.
- Remove from heat and stir in the Parmesan and lemon zest. Season with salt and white pepper. The consistency should be flowing but not soupy.
- Serve immediately in a shallow bowl, garnished with torn basil leaves.
