Creamy Lemon Orzo Risotto
Orzo simmered in broth until creamy, then finished with cream, Parmesan and fresh lemon.
Equipment
- Skillet
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 2 cup vegetable or chicken broth
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese plus extra for serving
- 1 lemon zested and juiced
- ¼ tsp salt and black pepper to taste
- 1 tbsp fresh parsley chopped, optional garnish
Instructions
Cooking
- Bring the broth to a boil in a large, deep skillet or medium pot.
- Stir in the orzo, reduce to a steady simmer and cook for about 8 to 10 minutes, stirring often, until al dente and most of the broth is absorbed.
- Stir in the heavy cream, Parmesan, lemon zest and lemon juice.
- Cook for another 2 to 3 minutes, stirring, until creamy and hot throughout.
- Season with salt and pepper, garnish with parsley and extra Parmesan, and serve right away.
Notes
Ideal when served fresh because orzo keeps absorbing liquid. Nutrition values are an estimate per serving.