Creamy orzo with lemon and parmesan
Recipe for orzo with lemon, cream and parmesan.
Servings 4 people
Calories 560kcal
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
Instructions
- 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
Calories: 560kcal | Carbohydrates: 79g | Protein: 21g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 925mg | Potassium: 354mg | Fiber: 4g | Sugar: 5g | Vitamin A: 631IU | Vitamin C: 3mg | Calcium: 249mg | Iron: 2mg