Creamy Lemon Orzo
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Recipe: #33932
December 17, 2019
Categories: Side Dishes, Dairy, Pasta, Orzo, Rice, White Rice, North American, Stove Top, No Eggs, Heavy Cream more
"This is out of the December 2019 Food Network magazine...this recipe can easily be cut in half to serve 4..."
Ingredients
Nutritional
- Serving Size: 1 (204.7 g)
- Calories 133.4
- Total Fat - 12 g
- Saturated Fat - 7.3 g
- Cholesterol - 34.7 mg
- Sodium - 642 mg
- Total Carbohydrate - 5.6 g
- Dietary Fiber - 0.9 g
- Sugars - 1.4 g
- Protein - 2 g
- Calcium - 51.5 mg
- Iron - 1.4 mg
- Vitamin C - 7.6 mg
- Thiamin - 0 mg
Step 1
Bring the chicken broth, 1 cup water and the bay leaves to a simmer in a medium saucepan over medium heat.
Step 2
Meanwhile, melt 3 tablespoons butter in a medium dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, about 4 minutes. Stir in the orzo and thyme; season with salt and pepper. Add the warm broth mixture and adjust the heat to maintain a simmer. Add the heavy cream and simmer, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, 8 to 10 minutes.
Step 3
Remove the bay leaves. Stir the remaining 1 tablespoon butter, the parsley and the lemon zest and juice into the orzo; season with salt and pepper.
Tips & Variations
No special items needed.
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