Lemon Pepper Orzo
- 2 1/2 cups chicken stock
- 1 cup orzo
- 2 lemons, juiced
- 1/4 cup cream
- 1/4 cup grated Parmesan
- 2 tablespoons mascarpone
- 2 tablespoons butter
- 2 tablespoons fresh chives
- 1 tablespoon cracked black pepper
- 1 teaspoon lemon zest
In a medium saute pan, bring the chicken stock to a boil. Add orzo and cook for 7 to 8 minutes until liquid is almost absorbed and orzo is tender. Turn heat off.
Stir in the remaining ingredients. Season with salt and pepper, if necessary, and serve.
Recipe courtesy of Aaron McCargo Jr.
Recipe courtesy of Food Network Kitchen