Ingredients (Serves 4)
1 tablespoon olive oil 1 tablespoon butter 2 cloves garlic (minced or finely chopped) 1.5 cups orzo pasta (risoni) 3 cups chicken or vegetable broth (must be hot) Juice and zest of 1 lemon 1/4 cup heavy cream (optional, for extra creaminess) 1/4 cup grated Parmesan cheese (plus more for serving) 2 tablespoons fresh parsley or dill (finely chopped) Salt and freshly ground black pepper (to taste)
Instructions
Sauté: Heat a wide, deep pot or skillet over medium heat. Add the olive oil and butter. Once melted, add the minced garlic and sauté until fragrant (about 1 minute).
Toast the Orzo: Add the orzo pasta to the pot and toast it in the garlic butter for 1-2 minutes. This enhances the nutty flavor.
Add Liquid: Slowly pour the hot chicken/vegetable broth into the pot. Stir in the lemon zest, salt, and pepper.
Cook: Reduce the heat to low and cover the pot. Cook the orzo until it has absorbed all the liquid, similar to risotto (approximately 12-15 minutes). Check occasionally and stir to prevent sticking.
Final Touches: Once the orzo is tender and the liquid is absorbed, remove from the heat. Stir in the lemon juice, heavy cream (if using), and Parmesan cheese. If the consistency is too thick, add a splash more hot water or broth.
Serve: Stir in the fresh chopped parsley or dill. Serve hot, topped with extra Parmesan cheese.
