Orzo With Lemon Garlic Parmigiano & Herbs

I’ve wanted to try making orzo ever since I tried it last fourth of july. Orzo is a pasta that looks rice, but a little bigger and thicker, so it makes for a fancier substitution for rice.

Picking out a recipe for orzo was pretty difficult, there is so much that I want to try! I’ve always wanted to try making risotto too, so I was intrigued by using the orzo to make risotto like in this recipe calling it orzotto. I thought it would be too heavy with the tuna, so I kept looking and stashed the recipe for later. The next was this lovely risotto with gruyere, but alas I have no money for that delicious cheese.

So I found this recipe. A combination of all the things I love- lemon, garlic, cheese, and herbs. Pretty much catered to our tastes and our budget. I thought the lemon risotto would pair well with tuna.

The orzo was really great. I loved it and I can’t wait to try more recipes using it.

Oh and to make it more of a meal you can add pieces of cooked chicken or tuna to the orzo. It’s a great way to use up leftover meat. I added tuna to the leftovers and it was pretty good!

Orzo with Lemon Garlic Parmigiano And Herbs Recipe

Orzo With Lemon Garlic Parmigiano And Herbs Recipe
Recipe adapted from Fine Cooking

3 tbs fresh lemon juice
3 medium cloves garlic, finely chopped
kosher salt
3 cups low-low salt chicken broth
5 tbs unsalted butter, cut into 5 pieces
1 lb. orzo
1/2 cup grated Parmigiano-Reggiano; more for sprinkling
1/4 cup chopped fresh flat leaf parsley
2 tsp. fresh thyme leaves, lightly chopped
Freshly ground black pepper

1. Combine the lemon juice, garlic and a generous pinch of salt in a small bowl and set aside.

2. Bring a large pot of well-salted water to a boil over high heat.

3. Meanwhile, put the chicken broth in a medium (3 qt) saucepan and bring to a boil over medium-high heat. Boil until the broth has reduced to 1 cup, 20 to 30 minutes.

4. Reduce the heat to low. Add the lemon-garlic mixture and whisk in the butter one piece at a time. Keep warm.

5. Cook the orzo in the boiling water until barely al dente, about 8 minutes. Drain and immediately toss with the broth mixture.

6. Add the 1/2 cup parmigiano and the parsley and thyme. Season to taste with salt and pepper and toss well to combine.

7. Serve immediately, sprinkled with additional parmigiano.

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