This delicious buttery orzo recipe is quickly becoming a household favorite! Orzo pasta cooks quickly which makes it fast and easy to put together a great meal for the family.
- 6 tbsp butter (separated)
- 1 tbsp olive oil
- 1 cup mushrooms (sliced)
- 1 tbsp garlic (minced)
- 1 cup uncooked orzo pasta
- 15 oz can chicken broth
- 3/4 cup parmesan cheese (grated)
- 1 tbsp lemon zest
- 1/3 cup fresh basil (chopped)
- salt (to taste)
- black pepper (to taste)
- 3 tbsp fresh basil (for garnish)
- fresh grated parmesan cheese (for garnish)
In a large skillet, melt the butter on medium-high heat. Toast the orzo until it is lightly browned. Once the orzo is toasted, add in the chicken stock and bring to the boil. Once the chicken stock is boiling, cover the skillet and reduce to a simmer until all liquid has been absorbed about 20-22 minutes.
Once the orzo is soft and the liquid has been absorbed, add in the parmesan cheese, basil, and lemon zest. Season to taste with salt and pepper. Garnish with the fresh chopped basil.
Calories: 265kcal | Carbohydrates: 25g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 463mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 8mg | Calcium: 185mg | Iron: 2mg