Lemon-Basil Orzotto

Name: Lemon-Basil Orzotto
Ingredients: 2 tablespoons extra-virgin olive oil; 1 cup diced onion; 1 1/2 cups orzo pasta or 1 1/2 cups pearl barley; 1/2 cup dry white wine; 3 cups chicken stock or 3 cups low-sodium broth; 1/2 cup frozen tiny peas; 1/3 cup grated parmesan cheese; 2 tablespoons chiffonade fresh basil; 1 teaspoon lemon zest; 1/4 cup heavy cream; 1 lemon, juice of; salt & freshly ground black pepper

12 ingredients

3 steps

Ingredients

2 tablespoons extra-virgin olive oil
1 cup diced onion
1 1/2 cups orzo pasta or 1 1/2 cups pearl barley
1/2 cup dry white wine
3 cups chicken stock or 3 cups low-sodium broth
1/2 cup frozen tiny peas
1/3 cup grated parmesan cheese
2 tablespoons chiffonade fresh basil
1 teaspoon lemon zest
1/4 cup heavy cream
1 lemon, juice of
salt & freshly ground black pepper

Directions

1

In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
2

Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.
3

Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.