Lemon-Basil Orzotto

Name: Lemon-Basil Orzotto
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps chiffonade fresh basil; 118 milliliters dry white wine; 59 milliliters heavy cream; 1 Juice of lemon; 1 teaspoon lemon zest; 710 milliliters chicken stock or low-sodium broth; 2 Tbsps extra-virgin olive oil; 237 milliliters diced onion; 79 milliliters grated Parmesan cheese; 355 milliliters orzo or pearl barley; 118 milliliters frozen petite green peas; 4 servings Salt and freshly ground black pepper

Lemon-Basil Orzotto might be just the main course you are searching for. One serving contains 496 calories, 16g of protein, and 17g of fat. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. Not From preparation to the plate, this recipe takes roughly 25 minutes. If you have parmesan cheese, lemon zest, pearl barley, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat.

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Olive Oil

Equipment you will use

Sauce Pan

Add the onion and saute until fragrant and translucent.

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Onion

Add the orzo and toast for 2 minutes, stirring occasionally.

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Toast

Orzo

Add the wine and cook until absorbed.

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Wine

Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender.

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Chicken Stock