Creamy Lemon Orzo Pasta

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 236, total fat 13 G., saturated fats 7 G., proteins 7 G., carbohydrates 25 G., fiber 2 G., cholesterol 36 mg, sodium 452 mg, sugar 2 G.

Put down your fork and grab a large spoon to enjoy this smooth, creamy orzo pasta with refreshing notes of citrus and greenery. Heavy cream and butter give this dish a velvety, creamy texture, and it cooks in under half an hour. It makes a great side dish for chicken or fish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups lightly salted chicken broth
3 bay leaves
4 tablespoons unsalted butter
2 leeks (white and light green parts only), halved and thinly sliced
2 cups orzo pasta
1 teaspoon chopped fresh thyme
0.5 cups heavy cream
1/4 cup chopped fresh parsley
2 tsp grated lemon zest + 1 tbsp lemon juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: orzo pasta, leeks, bay leaf, thyme, lemon zest, cream

Cooking the dish according to the recipe:

In a medium saucepan, combine chicken broth, 1 cup water, and bay leaf. Bring to a boil over medium heat.
Meanwhile, melt 3 tablespoons of butter in a medium Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the orzo and thyme and season with salt and pepper. Add the hot broth and adjust the heat to maintain a gentle simmer. Add the heavy cream and cook, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, 8 to 10 minutes.