Orzo With Lemon and Parsley |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Simple orzo recipe, prepared like risotto. Original recipe by Pam Anderson, published in the Washington Post, June 7, 2000. Ingredients:
1 teaspoon salt |
8 ounces orzo pasta (about 1 1/3 cups) |
2 tablespoons butter |
6 tablespoons parmesan cheese, grated |
1 1/2 teaspoons lemon zest |
1/2 teaspoon lemon juice |
2 tablespoons fresh parsley, minced |
Directions:
1. For a version that is not quite so rich, you may omit the Parmesan cheese.
2. In a large saucepan, bring 1 quart of water to a boil.
3. Add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes.
4. Stir in the butter, Parmesan cheese, lemon zest and juice and parsley.
5. Serve immediately.
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