Peppery Parmesan Orzo
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 224
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 28
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 10
- Sodium
- 340
- Total: 40 min
- Active: 20 min
Ingredients
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
Directions
- 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.
- Stir in the arugula, Parmesan and butter and serve.