Recipe courtesy of Kelsey Nixon
From:
Food Network Magazine
Orzotto with Peas
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 448
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 14 g
- Sugar
- 4 g
- Protein
- 15 g
- Cholesterol
- 29 mg
- Sodium
- 793 mg
"I find I have more luck getting my son to eat vegetables when I pair them with something he really likes, such as pasta," Kelsey says.
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 448
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 14 g
- Sugar
- 4 g
- Protein
- 15 g
- Cholesterol
- 29 mg
- Sodium
- 793 mg
Ingredients
Directions
- Heat the olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and saute until fragrant and translucent, about 2 minutes. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine (or stock) and cook until absorbed, about 1 minute.
- Gradually add 3 cups chicken stock, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
- Stir in the peas, parmesan, basil, heavy cream and lemon zest and juice. Season with salt and pepper. Top each serving with more parmesan.
