Creamy Leek and Corn Orzo
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 160
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 26
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 10
- Sodium
- 221
- Total: 1 hr
- Prep: 35 min
- Cook: 25 min
Ingredients
Kosher salt
1 cup orzo
4 tablespoons finely sliced washed leek (white and light green part only)
2 tablespoons unsalted butter
4 ears corn, top half of kernels cut from cobs and cobs scraped for milk
2 tablespoons chopped fresh parsley leaves
Directions
- Bring a medium pot of boiling water to a boil over medium heat. Season the water with salt, then add the orzo and cook to al dente. Drain, reserving the cooking water.
- In another pot of boiling water, over medium heat, blanch the leeks for 1 or 2 minutes, then remove and shock in a bowl of ice water. Drain and set aside.
- In a skillet, over low heat, melt the butter and add the corn and scraped milk from all 4 cobs. Cook for 1 minute and add about 1 cup reserved pasta cooking water. Bring to a simmer and cook until thick and reduced, about 10 minutes, stirring occasionally. Add more pasta cooking water if gets too dry. Add the blanched leeks and heat through, about 1 minute. Add the orzo and toss to combine. Season with salt, to taste. Transfer the corn and orzo to a serving bowl, garnish with parsley and serve immediately.