An easy, satisfying one-pot orzo with lemon and parmesan.
Creamy orzo with cream, lemon and parmesan, with plenty of fresh basil and freshly ground pepper.
Simple and really good – and it tastes a little like a kind of risotto.
I am completely sold on this little short-cut pasta; it simply tastes wonderful.
The texture turns out beautifully creamy, and you can vary the flavours endlessly.
You can serve this lemon orzo on its own, or alongside a piece of chicken, pork or pan-fried fish. It is mild, soft and rounded in flavour – and it is incredibly easy to make.
If you serve it on its own, I would recommend serving it with a little bread, steamed vegetables or similar.
What is orzo?
Orzo, or risoni as it is also called, is a short-cut type of pasta that looks like rice. The cooking time is typically much the same as for most other types of pasta, despite the small size.
When I make orzo, I cook it like a risotto. I stir the pan as I go and add the stock gradually. That is also why it needs somewhat longer than stated on the packet, as it is cooked over a low heat.
That way I get the best texture in both the orzo and the creamy sauce around it.
If it is going into a salad, I simply boil it in plenty of salted water, exactly as described on the packet.
Creamy orzo with lemon and parmesan
Ingredients
- 400 g orzo
- 1-2 shallots, finely chopped
- 4 cloves garlic, finely chopped
- 100 ml white wine (optional)
- 700-800 ml chicken stock
- 100 ml cream
- 65 g parmesan, finely grated
- 1 lemon, finely grated zest and juice
- 10 sprigs basil, leaves only
- Oil
- Salt and pepper
Method
- Heat a good glug of oil in a saucepan or deep frying pan, and fry the shallots and garlic until the shallots are translucent.
- Add the white wine and let it reduce a little.
- Add the orzo and 6 dl (600 ml) of the stock, and let it cook over a low heat, stirring.Cook it as you would a risotto. Stir it regularly, and gradually add more stock.
- When the orzo is almost tender, after about 15-18 minutes, add the cream, parmesan and lemon zest. Season to taste with lemon juice, salt and pepper.Cook until you have the texture you want, topping up with more stock if needed.The texture should be soft and creamy – not too firm and not runny.
- Finally, fold the basil leaves through the dish and serve immediately.
Nutrition
Premium
Også godt med persille i stedet for basilikum ☺️
Hej Vibeke
Jeg blander også tit persille i mine orzo retter, og pastaretter – smager skønt og er meget dekorativt 🙂
Warm wishes, Dianna
Jeg kan ikke finde orzo i butikkerne – har du et bud på, hvor de sælger det
Hej Anette
Jeg køber dem i Kvickly fra mærket Änglamark 🙂
Warm wishes, Dianna
Kan man evt. lave Arancini af orzo opskriften?
Tak for mange lækre opskrifter
Hej Judy
Hvor er det skægt du spørger, det var nemlig også min første tanke, da jeg lavede orzo:)
Jeg har ikke prøvet, men kan slet ikke se, hvorfor man ikke skulle kunne det 🙂
Jeg vil snart prøve at lave dem 🙂
Dbh Dianna