Orzo Al Limone

This orzo is slowly cooked in chicken broth, and the starch is gradually released, creating creamy saucy goodness in this bright orzo al limone recipe.

Yield:
4 servings
Category:
Pasta
Cuisine:
Italian
Prep Time:
10 min
Cooking Time:
10 min
Total Time:
20 min

INGREDIENTS:

  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, finely chopped
  • 1 tsp. finely grated lemon zest
  • 8 oz. dry orzo
  • 2 tsp. kosher salt, plus more
  • 1 tsp. freshly ground black pepper
  • 3 cups low-sodium chicken broth, divided
  • 1/2 cup finely grated Pecorino Romano
  • 1 Tbsp. finely chopped fresh parsley
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. sliced fresh chives

DIRECTIONS:

  1. Step 1
    In a large skillet over medium-low heat, heat oil. Cook garlic, stirring, until softened and fragrant, 2 to 3 minutes. Add lemon zest and cook, stirring, until fragrant, about 30 seconds more.
  2. Step 2
    Increase heat to medium. Add orzo, salt, and pepper and cook, stirring, until orzo is slightly toasted, about 1 minute. Pour in 1 cup broth and bring to a simmer, stirring frequently. Once pasta starts to absorb the broth and the liquid reduces by half, add another 1 cup broth. Continue to cook, stirring and repeating with remaining 1 cup broth, until a creamy sauce forms and pasta is al dente, about 10 minutes total; season with salt.
  3. Step 3
    Remove from heat. Stir in cheese, parsley, lemon juice, and chives.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/9617