Orzo with Lemon, Garlic, Parmigiano & Herbs

Orzo with Lemon, Garlic, Parmigiano & Herbs
Orzo with Lemon, Garlic, Parmigiano & Herbs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    Tbs. fresh lemon juice

  • 3

    medium cloves garlic, finely chopped

  • Kosher salt

  • 3

    cups low-salt chicken broth

  • 5

    Tbs. unsalted butter, cut into 5 pieces

  • 1

    lb. orzo

  • 1/2

    cup grated Parmigiano-Reggiano; more for sprinkling

  • 1/4

    cup chopped fresh flat-leaf parsley

  • 2

    tsp. fresh thyme leaves, lightly chopped

  • Freshly ground black pepper

Directions

Combine the lemon juice, garlic, and a generous pinch of salt in a small bowl and set aside. Bring a large pot of well-salted water to a boil over high heat. Meanwhile, put the chicken broth in a medium (3-quart) saucepan and bring to a boil over medium-high heat. Boil until the broth has reduced to 1 cup, 20 to 30 minutes. Reduce the heat to low. Add the lemon-garlic mixture and whisk in the butter one piece at a time. Keep warm. Cook the orzo in the boiling water until barely al dente, about 8 minutes. Drain and immediately toss with the broth mixture. Add the 1/2 cup Parmigiano and the parsley and thyme. Season to taste with salt and pepper and toss well to combine. Serve immediately, sprinkled with additional Parmigiano. nutrition information (per serving): Size : based on eight servings; Calories (kcal): 310; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 5; Protein (g): 11; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 45; Polyunsaturated Fat (g): 1; Sodium (mg): 360; Cholesterol (mg): 20; Fiber (g): 3;

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