Creamy Lemon Orzo

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6-8
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In

Recipe: #33932

December 17, 2019

Categories: Side Dishes, Dairy, Pasta, more

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"This is out of the December 2019 Food Network magazine...this recipe can easily be cut in half to serve 4..."

Original recipe yields 6-8 servings
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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.
Tags : Side Dishes

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