|Place of origin||Italy|
|Cookbook: Orzo Media: Orzo|
Orzo (Italian pronunciation: [ˈɔrdzo], Italian for "barley", from Latin hordeum), also risoni ([riˈsoːni], "big rice"), is a form of short-cut pasta, shaped like a large grain of rice. Orzo can be served alone, as a soup accompaniment, as part of a salad or pilaf or giouvetsi or baked in a casserole.
Orzo is similar to Ptitim or "Ben Gurion Rice" in Israeli cuisine, κριθαράκι (kritharáki) ("little barley") in Greek cuisine, arpa şehriye in Turkish cooking, and lisān al-`uṣfūr ("songbird tongue") in Arabic cooking.
|This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it.|