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Peppery Parmesan Orzo

  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 10 servings
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2 tablespoons olive oil

2 cloves garlic, chopped 

1 red onion, chopped 

Pinch red chile flakes 

3 cups orzo 

1/2 cup dry white wine 

3 cups chicken broth 

Kosher salt and freshly ground black pepper 

3 cups chopped arugula 

1/2 cup grated Parmesan

1 tablespoon unsalted butter 


  1. In a large saucepan, heat the olive oil over medium heat. Add the garlic, onions and chile flakes and cook until the onions soften, about 3 minutes. Add the orzo and white wine and cook until the wine is absorbed, 2 to 3 minutes. Add the chicken broth, some salt and pepper and 2 cups water and bring to a simmer. Cook, stirring often, until the orzo is tender and cooked through, about 20 minutes.
  2. Stir in the arugula, Parmesan and butter and serve.
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