Creamy Lemon Garlic Orzo Delight
A rich and creamy orzo pasta dish with lemon and garlic flavors.
Ingredients
- 1 cup orzo pasta
- 4 cups vegetable broth
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, finely minced
- 1 small onion, diced
- 1 cup heavy cream
- 1 lemon zested and freshly juiced
- 0.5 cup grated Parmesan cheese
- to taste Salt
- to taste freshly cracked black pepper
- for garnish Fresh parsley, finely chopped
Instructions
- Begin by pouring the vegetable broth into a medium saucepan and bringing it to a vigorous boil over high heat. Carefully add the orzo pasta once the broth is boiling, stirring occasionally to prevent the pasta from sticking. Cook for about 8-10 minutes, or until the orzo is al dente.
- While the orzo is cooking, prepare the sauce. In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for 3-4 minutes, or until the onion turns translucent and soft.
- Add the minced garlic to the skillet with the onions. Sauté for an additional 1-2 minutes, stirring frequently, until the garlic becomes fragrant but takes care not to let it brown.
- Lower the heat to a gentle simmer and pour in the heavy cream, stirring continuously to combine the flavors without bringing it to a boil.
- Once the orzo has finished cooking, drain it and add it directly into the skillet. Stir well to merge the pasta with the creamy garlic sauce.
- Incorporate the lemon zest and freshly squeezed lemon juice into the mixture, followed by the grated Parmesan cheese. Stir thoroughly until the cheese is melted.
- Taste the dish and season with salt and freshly cracked black pepper as needed. If the mixture is too thick, add a splash of the reserved broth.
- Remove from the heat and allow the orzo to sit for a minute to let the flavors meld before serving.
Notes
For an elegant presentation, serve in a shallow bowl and garnish with parsley and Parmesan.