Creamy Lemon Orzo
My creamy lemon orzo is bright, cozy, and packed with fresh flavor. Made in one pan and ready in under 30 minutes!
Servings: 6
Ingredients
- 2 tablespoons salted butter
- 2 minced shallots
- 1 ½ cups orzo
- 3 minced cloves garlic
- 1 tablespoon lemon zest
- 2 cups chicken broth
- 1 cup heavy cream
- 3 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup freshly shredded Parmesan cheese
- 2 tablespoons freshly chopped basil
Instructions
- Heat the 2 tablespoons salted butter in a large pan over medium-high heat. Add in the 2 minced shallots and cook, stirring frequently for 3 minutes.
- Add the 1 ½ cups orzo to the pan and continue to cook, stirring occasionally for 5 minutes, to lightly toast the orzo.
- Add the 3 minced cloves garlic and 1 tablespoon lemon zest to the pan and cook for 1 minute, until fragrant. Whisk in the 2 cups chicken broth, 1 cup heavy cream, 3 tablespoons lemon juice, 1 teaspoon salt, and ½ teaspoon pepper.
- Bring the liquid to a boil, then reduce the heat to medium-low and simmer the pasta for 8-10 minutes, stirring frequently to keep the pasta from sticking to the pan.
- Once the pasta is tender and the liquid has cooked down, sprinkle the dish with ½ cup freshly shredded Parmesan cheese and 2 tablespoons freshly chopped basil and serve.
Nutrition
Calories: 358kcal | Carbohydrates: 33g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 868mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 811IU | Vitamin C: 6mg | Calcium: 122mg | Iron: 1mg
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