Lemon-Basil Orzotto

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced onion
  • 1 1/2 cups orzo or pearl barley
  • 1/2 cup dry white wine
  • 3 cups chicken stock or low-sodium broth
  • 1/2 cup frozen petite green peas
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chiffonade fresh basil
  • 1 teaspoon lemon zest
  • 1/4 cup heavy cream
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
Directions
  • In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.

  • Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.

  • Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.


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