Creamy Corn and Basil Orzotto

By lorik

Ingredients

• 2 tablespoons olive oil
• 1 medium shallot, minced
• 3 cups low-sodium vegetable or chicken broth, heated to a simmer
• 1 1/2 cups orzo pasta
• 1/2 cup dry white wine
• 1 1/2 cups fresh or frozen corn kernels
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 cup loosely packed chopped fresh basil leaves
• 2 tablespoons unsalted butter
• Kosher salt
• Freshly ground black pepper

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium heat until shimmering. Add the shallot, season lightly with salt and pepper, and sauté until soft and translucent, about 5 minutes.

Meanwhile, bring the broth to a low simmer in a medium saucepan.
Add the orzo to the shallots and cook, stirring occasionally, until lightly toasted and fragrant, about 2 minutes. Add the wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir until it has all evaporated, about 1 minute more.

Add a ladleful of the hot broth to the pot and simmer, stirring constantly, until the orzo has absorbed all of the broth. Continue cooking, adding ladlefuls of broth whenever the mixture looks dry, stirring continuously. When 1/2 of the broth has been added, stir in the corn.

Continue adding ladlefuls of broth and stirring until all the broth has been absorbed into the orzo and the orzo is creamy and tender, about 15 minutes total.

Remove from the heat and stir in the cheese, basil, and butter. Taste and season with salt and pepper as needed. Serve immediately, garnishing each bowl with additional grated Parmesan.

Recipe Notes:
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating leftovers: When reheating leftovers, add a tablespoon of water or stock to loosen the mixture up.

Calories 473 Fat 19.7 g (30.3%) Saturated 7.7 g (38.3%) Trans 0.2 g Carbs
53 g (17.7%) Fiber 3.2 g (12.7%) Sugars 7.2 g Protein 17.2 g (34.4%)
Cholesterol 30.3 mg (10.1%) Sodium 460 mg (19.2%)