Creamy Parmesan Orzo
Ingredients
4 teaspoons pine nuts
1 tablespoon butter
1 cup orzo
1 1⁄4 cups broth (I have used beef, chicken, and vegetable broths all with great success.)
1 1⁄4 cups water
1⁄4 cup Parmesan cheese, grated or shredded
2 tablespoons fresh basil, chopped
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Instructions
1. Put pine nuts in a small skillet and heat over medium heat. Stir frequently until pine nuts start to colour and smell toasted. Remove from heat and set aside. (I usually do this step in whatever clean skillet I’ll be using for another part of the meal.)
2. Heat butter in a medium saucepan over medium heat. Add orzo and cook 3 minutes, stirring constantly. Stir in broth and water and bring to a boil. Reduce heat and simmer until liquid is absorbed and orzo is done, about 15 minutes.
3. Remove from heat. Stir in cheese, basil, salt, pepper, and pine nuts. Serve immediately.
Comments
I’ve been making this recipe for quite a few years and I believe it originally came from a Cooking Light annual but I couldn’t tell you which one. I’ve made it with rice instead of orzo a few times which works quite well. My standard broth for this is chicken since that’s what I have on hand most of the time, but I’ve made it with vegetable and beef broth as well with equal success.
Shown here with Honey Butter Pork Tenderloin.
Cooking Light