Description
This creamy orzo pasta recipe delivers a rich, comforting dish perfect for a quick weeknight dinner or a flavorful side. Toasted orzo is simmered in chicken stock and finished with butter, heavy cream, lemon, parmesan, and fresh basil for a luscious, silky texture bursting with bright, savory flavors.
Ingredients
Scale
Orzo Pasta Base
- 2 tablespoons avocado oil
- 1 medium shallot, finely chopped
- 8 oz orzo pasta
- 2 cups chicken stock (or vegetable stock for a vegetarian option)
- 2 tablespoons unsalted butter
Finishing Ingredients
- â…“ cup heavy cream
- ½ lemon (zested and juiced)
- 1 ½ cup parmesan cheese
- ½ cup fresh basil, chopped
Instructions
- Sauté Shallots: Heat a shallow pan over medium-low heat. Add the avocado oil and finely chopped shallots. Cook them gently for about 2 minutes until they are fragrant and translucent, avoiding any browning.
- Toast Orzo: Add the orzo pasta to the pan. Toast it by stirring frequently for about 5 minutes, taking care not to burn the pasta. This step enhances the nuttiness of the orzo.
- Simmer Orzo in Stock: Pour in the chicken stock and bring it to a simmer. Let the orzo cook uncovered for about 10 minutes, stirring frequently, until it absorbs most of the liquid and softens.
- Add Butter and Cream: Stir in the unsalted butter and heavy cream. Continue cooking the orzo for an additional 3 to 5 minutes, stirring often, until it becomes creamy and tender. Taste to ensure the pasta is fully cooked.
- Finish and Serve: Remove the pan from heat. Stir in the lemon zest, fresh lemon juice, parmesan cheese, and chopped basil. Mix thoroughly to combine all the flavors. Serve warm, pairing it with your favorite protein for a complete meal.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock and ensure parmesan is vegetarian-friendly.
- Adjust the amount of heavy cream to your desired creaminess.
- Fresh basil can be replaced with parsley or thyme if preferred.
- To make this dish lighter, reduce butter and heavy cream quantities or substitute with a lower-fat dairy alternative.
- Stirring often is crucial to prevent the orzo from sticking to the pan and burning.
