Ingredients
F
For the Orzo:
o
2 tbsp olive oil
o
½ c onion
s
¼ c shallot
g
2 garlic cloves
o
1 ½ c orzo
b
½ c brut Prosecco
c
3 ½ c chicken stock
D
1 tbsp Dijon
s
1 pinch saffron
s
salt
p
pepper
p
¼ c parsley
c
½ c cream
b
3 tbsp butter
P
½ c Parmesan
F
For the Meatballs:
g
1 lb ground chicken
r
1 roasted garlic bulb
b
¾ c bread
m
½ c milk
p
¼ c parsley
D
1 tbsp Dijon
m
1 tsp mustard powder
P
½ c Parmesan
s
salt
p
pepper
F
For the Finish:
D
2 tbsp Dijon
c
2 tbsp cream
l
lemon
Directions
1
For the Orzo:
1
Sauté onion/shallot/garlic in oil → toast orzo → Prosecco → stock + Dijon + saffron → simmer.
o
2 tbsp olive oil
o
½ c onion
s
¼ c shallot
g
2 garlic cloves
o
1 ½ c orzo
b
½ c brut Prosecco
c
3 ½ c chicken stock
D
1 tbsp Dijon
s
1 pinch saffron
2
Finish w/ cream, butter, Parmesan, parsley.
c
½ c cream
b
3 tbsp butter
P
½ c Parmesan
p
¼ c parsley
3
For the Meatballs:
1
Mix meatballs, roll, bake 425°F 15–18 min, turning once.
g
1 lb ground chicken
r
1 roasted garlic bulb
b
¾ c bread
m
½ c milk
p
¼ c parsley
D
1 tbsp Dijon
m
1 tsp mustard powder
P
½ c Parmesan
2
For the Finish:
1
Combine meatballs w/ orzo.
2
Finish w/ lemon + Dijon cream.
l
lemon
D
2 tbsp Dijon
c
2 tbsp cream
