Orzo With Lemon Garlic Parmigiano And Herbs |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 68 |
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Taken from Fine Cooking magazine. Ingredients:
3 tbs fresh lemon juice |
3 medium cloves garlic, finely chopped |
kosher salt |
3 cups low-low salt chicken broth |
5 tbs unsalted butter, cut into 5 pieces |
1 lb. orzo |
1/2 cup grated parmigiano-reggiano; more for sprinkling |
1/4 cup chopped fresh flat leaf parsley |
2 tsp. fresh thyme leaves, lightly chopped |
freshly ground black pepper |
Directions:
1. Combine the lemon juice, garlic and a generous pinch of salt in a small bowl and set aside.
2. Bring a large pot of well-salted water to a boil over high heat.
3. Meanwhile, put the chicken broth in a medium (3 qt) saucepan and bring to a boil over medium-high heat. Boil until the broth has reduced to 1 cup, 20 to 30 minutes. Reduce the heat to low. Add the lemon-garlic mixture and whisk in the butter one piece at a time. Keep warm.
4. Cook the orzo in the boiling water until barely al dente, about 8 minutes. Drain and immediately toss with the broth mixture. Add the 1/2 cup Parmigiano and the parsley and thyme. Season to taste with salt and pepper and toss well to combine. Serve immediately, sprinkled with additional Parmigiano.
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