Creamy Corny Orzo Recipe

"A really delicious recipe. Originally, I saw this online; but, then I also saw it in a issue of Bon Appetite. I can't say that this is exactly healthy. Pasta, corn, cream, and wine; but, this is probably a dish I would, more than likely, serve when entertaining, or maybe a special dinner at home. Using fresh corn is really important; do not use frozen corn; you actually need one of the cobs to flavor the heavy cream as it cooks. Also, don't skip on the cream - half and half will not thicken and give you the right result. This is a perfect side dish with just about anything."

Step by Step Method

Step 1

Cream Broth ... Add the cream, 1/2 of the corn kernels, and the reserved corn cob (cut in half) to a pot, and bring to medium high heat (a light boil). Cook for 7-10 minutes until the sauce has thickened, stirring occasionally.

Step 2

Once the sauce has slightly thickened, remove the cob; and, transfer to a blender, and puree until smooth.

Step 3

Orzo ... As the cream cooks; prepare your orzo according to package directions in plenty of salted water. Drain, then return to the pot, cover, and set to the side off the heat.

Step 4

Base Vegetables ... Add the oil to a small skillet, and bring to medium heat. Add the leeks, a pinch of both salt and pepper, and saute until tender, about 2-3 minutes; then, add the garlic, and wine, and simmer on medium low for another minute, until the wine is almost evaporated. Then, add the creamed corn mixture into the fresh vegetables and mix to combine; Cook just a minute or two so everything is heated through.

Step 5

Then, add the corn sauce to the orzo, along with the chives, thyme, salt; and, re-season with salt and pepper, simmer just a minute until everything is warm.