Orzo with Lemon Garlic Parmigiano and Herbs
From frankieanne 16 years ago
- 40 minutes to make
- Serves 68
This went well with the salmon recipe I posted. Taken from Fine Cooking magazine.
Ingredients
- 3 Tbs fresh lemon juice shopping list
- 3 medium cloves garlic, finely chopped shopping list
- kosher salt shopping list
- 3 cups low-low salt chicken broth shopping list
- 5 Tbs unsalted butter, cut into 5 pieces shopping list
- 1 lb. orzo shopping list
- 1/2 cup grated Parmigiano-Reggiano; more for sprinkling shopping list
- 1/4 cup chopped fresh flat leaf parsley shopping list
- 2 tsp. fresh thyme leaves, lightly chopped shopping list
- Freshly ground black pepper shopping list
How to make it
- 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 qt) 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.
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