Ingredients
Main Ingredients
- 2 Tablespoons Salted Butter
- 1 cup Onion (diced)
- 1 1/3 cups Orzo
- 2 Garlic Cloves (minced)
- 3 cups Chicken Broth
- 1/2 cup Parmesan Cheese (good-quality)
- 1/4 cup Heavy Cream
- 1 teaspoon Fresh Lemon Zest
- 2 Tablespoons Fresh Lemon Juice (add more for more lemon flavor)
- 2 Tablespoons Fresh Basil (chopped)
- Salt and Pepper (to taste)
Instructions
- Sauté Onions: Heat a heavy-bottomed saucepan over medium-high heat and add butter. Add diced onions and cook for about 5-6 minutes until they are tender and translucent, allowing the natural sweetness to develop.
- Toast Orzo and Add Broth: Add the orzo to the saucepan and toast it for 2 minutes, stirring frequently to prevent burning. Then add minced garlic, followed by the chicken broth. Reduce heat to medium-low, cover, and cook for 8-10 minutes or until the orzo is tender and most of the broth has been absorbed.
- Add Cheese and Cream: Remove the saucepan from heat. Stir in the Parmesan cheese until melted, then gently fold in the heavy cream, fresh lemon zest, lemon juice, and chopped basil. Season with salt and pepper to taste, adjusting as needed for balanced flavor.
- Final Touches and Serve: For extra creaminess, stir in an additional tablespoon of salted butter just before serving. Garnish with extra Parmesan cheese and lemon zest to enhance richness and lemony brightness. Serve warm as a delightful side dish.
Notes
- Use good-quality Parmesan cheese for the best flavor and melt.
- Adjust lemon juice according to your preference for a more pronounced lemon flavor.
- To make it vegetarian, substitute chicken broth with vegetable broth.
- Cook orzo carefully to avoid overcooking; texture should be tender but not mushy.
- Additional fresh herbs like parsley can be added for variation.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
