Cheesy Lemon Orzo
Orzo pasta is cooked in broth and light cream, seasoned with garlic and basil, then finished off with three kinds of melty cheese and a dash of lemon zest, in this versatile side dish the whole family will love.
Servings: 4 -6 servings
Calories: 400kcal
Ingredients
- 12 ounces orzo pasta
- 1 tablespoon butter
- 1/2 cup diced onion
- 2-3 cloves garlic minced
- 1/4 teaspoon dried basil
- 1/2 cup chicken broth
- 3/4 cup Half and Half or light cream plus more as needed
- 1 cup grated Fontina cheese
- 1 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- Zest of one lemon
- Salt and pepper to taste
- 2 tablespoons freshly chopped basil
- 1/4 teaspoon crushed red pepper flakes optional
Instructions
- Cook orzo according to package directions; rinse with cool water and drain. Set aside.
- In a large saute pan over medium-low heat, melt the butter. Stir in the onion, garlic, and dried basil. Cook until the onion is soft, 3-5 minutes.
- Add the broth and Half and Half and stir to combine. Bring the mixture to a simmer.
- Stir the cooked orzo into the pan. Add the Fontina, Gruyere and Parmesan and cook, stirring often, for 6-8 minutes, or until cheese is melted.
- Stir in the lemon zest. Season with salt and pepper, to taste.
- Just before serving, stir in the fresh basil. Garnish with crushed red pepper flakes, if desired.
Nutrition
Serving: 1g | Calories: 400kcal | Carbohydrates: 32g | Protein: 19g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 71mg | Sodium: 568mg | Fiber: 2g | Sugar: 4g