Lemon-Basil Orzotto

TOTAL TIME: 25 min
Prep: 5 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

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Directions

In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.

Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.

Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.

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5

Newest Ratings and Reviews

Read all 38 reviews

  • on July 08, 2014

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    FANTASTIC - Followed the directions exactly, however, I did not have wine so I replaced it with an equal amount of chicken stock. My husband and I love it as is!

    people found this review Helpful.
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  • on February 26, 2014

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    I made this tonight with the help of my 11 year old. We had fun cooking together. It is delicious and easy to make!!! We will definitely make it again.
    Kelsey is my favorite chef and her recipes always work!
    Thank you.

    people found this review Helpful.
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  • on February 05, 2014

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    This is a go-to recipe that I love as a side dish or a main course if my daughter or I are the only one's eating. I've accidentally left out the heavy cream before, and while it certainly adds a nice creamy finish, it was good without it too. Thanks for this quick, easy, favorite!

    people found this review Helpful.
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