Servings: 2
Protein: 12g
Calories: 425
Ingredients
- 1 tsp extra virgin olive oil
- 2 tbsp butter, divided
- 1/2 cup dried orzo pasta
- 1 green onion, sliced
- 1 clove garlic, minced
- 1 cup chicken broth or stock
- 1/2 cup water plus extra if needed
- 1/4 cup heavy cream or 1/2 and 1/2
- 1/4 cup freshly grated parmesan
- 1 tsp lemon zest
- 2 tbsp lemon juice (1/2 a lemon)
- salt and pepper
- 1/4 cup fresh chopped parsley
Instructions
- Heat a medium skillet over medium-high heat. Once hot, add 1 tsp olive oil and 1 tbsp of the butter. Allow the butter to melt and begin to bubble. Add the dried orzo pasta and toss with a spatula to coat in the butter. Continue to toss it for 1-2 minutes until some of the pasta just begins to turn golden. Add the green onion and garlic and toss to combine for 30 seconds more until fragrant.
- Add the chicken broth and water, stir gently to combine. Once the broth begins to boil, reduce the heat to medium and allow to simmer gently for 8 minutes. Gentle is the key or the liquid will evaporate too fast. Taste the orzo for doneness. If it is sticky and not quite soft like pasta, keep cooking and add more water if needed, simmering and checking every two minutes until it is right. The water should be almost completely evaporated.
- Add the heavy cream or 1/2 and 1/2 and the last tbsp of butter, stir to combine. Add the parmesan cheese and allow to melt. Turn off the heat. Add the lemon zest, lemon juice and parsley. Season with salt and pepper to taste.
- Serve with a piece of salmon or baked chicken ricotta meatballs and a green vegetable.
Nutrition
Serving: 0.5cup | Calories: 425Cal | Carbohydrates: 32g | Protein: 12g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 745mg | Potassium: 229mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1580IU | Vitamin C: 19mg | Calcium: 205mg | Iron: 1mg
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