Lemon-Basil Orzotto
Lemon-Basil Orzotto
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 468
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 61
- Dietary Fiber
- 14
- Sugar
- 5
- Protein
- 15
- Cholesterol
- 29
- Sodium
- 880
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 468
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 61
- Dietary Fiber
- 14
- Sugar
- 5
- Protein
- 15
- Cholesterol
- 29
- Sodium
- 880
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
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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Laurieannanderson
This is amazing! I’ve made this Lemon-Basil Orzotto like twenty times and it’s aways delish. The only thing I do differently is I omit the peas, it’s the only green vegetable I don’t like.
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