Description
This creamy orzo pasta recipe is a luscious and comforting dish made with toasted orzo cooked in savory chicken stock, enriched with butter, heavy cream, lemon zest, and parmesan cheese. Finished with fresh basil, this flavorful pasta is perfect as a satisfying side or a light main course.
Ingredients
Scale
Base
- 2 tablespoons avocado oil
- 1 medium shallot, finely chopped
- 8 oz orzo pasta
Liquid and Dairy
- 2 cups chicken stock (or use vegetable stock)
- 2 tablespoons unsalted butter
- â…“ cup heavy cream
Flavorings and Garnish
- ½ lemon, zested and juiced
- 1 ½ cups parmesan cheese
- ½ cup fresh basil, chopped
Instructions
- Heat the shallots: Warm a shallow pan over medium-low heat and add the avocado oil along with the finely chopped shallots. Cook gently for about 2 minutes until the shallots are softened and fragrant.
- Toast and cook the orzo: Add the orzo pasta to the pan and toast it for five minutes, stirring continuously to prevent burning. Then, pour in the chicken (or vegetable) stock, bring the mixture to a simmer, and cook uncovered for 10 minutes. Stir frequently to keep the orzo from sticking and to ensure even cooking.
- Add cream and butter: Stir in the unsalted butter and heavy cream. Continue to cook the orzo for an additional 3 to 5 minutes until the pasta is tender and creamy. Taste to confirm the orzo is cooked to your preference.
- Finish with lemon, cheese, and basil: Remove the pan from heat. Stir in the lemon zest, lemon juice, parmesan cheese, and chopped fresh basil. Mix thoroughly to combine all flavors. Serve immediately, optionally paired with your favorite protein for a complete meal.
Notes
- Toast the orzo carefully to avoid burning, which adds a nutty flavor.
- Use vegetable stock to make the dish vegetarian-friendly.
- Adjust cream and butter quantities to modify creaminess level.
- Fresh basil can be substituted with parsley if desired.
- This dish pairs well with grilled chicken, shrimp, or roasted vegetables for a hearty meal.
