Print

Lemony Orzo Pasta with Shaved Parmesan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Serves 4-5

  • Author: Bri McKoy

Ingredients

Units Scale

For the Orzo:

2 Tbsp olive oil

2 Tbsp butter

1 shallot, chopped

3 garlic cloves, minced

1 lbs orzo

3 teaspoons kosher salt

1 cup dry white wine (or stock)

4 cups water or vegetable stock

1 cup  frozen peas

1 cup fresh Parmesan

Zest from half a lemon

Juice from one lemon

If Serving with Grilled Chicken

1.52 pounds chicken breasts, filleted (you can also use chicken thighs but this is what I had on hand)

Juice from one lemon

1/4 cup olive oil

2 tsp salt

1 Tbsp balsamic vinegar

Instructions

  1. Heat olive oil and butter in a large pot over medium-high heat. Once butter is melted, add shallots and sauté until softened, about 2 minutes.
  2. Add orzo and sauté until golden brown, about 3 minutes. Add minced garlic and sauté until fragrant, about 1-2 minutes. Add salt. Stir to combine. Deglaze with white wine. Cook until the wine is absorbed, about 4 minutes.
  3. Add one cup of stock or water to the pan. Stir often until the liquid is mostly absorbed. Continue to do this with an additional 2 cups of water, adding just one cup at a time until the liquid is mostly absorbed. This should take 12-15 minutes.
  4. When it’s time to add the last cup of water, also add the peas. Cook an additional 4-5 minutes or until the peas are tender. Remove from heat.
  5. Mix in the Parmesan, lemon zest, and lemon juice. Finish with freshly cracked black pepper and any additional salt to taste.

For the Grilled Chicken

  1. Heat grill to medium heat (between 375-400 degrees F). Oil grill grates.
  2. Add chicken, discarding the marinade. Grill for 5 minutes on each side. Remove to a cutting board and tent with foil.
  3. After the chicken has rested for 5-8 minutes, slice it into strips.

Notes

Serve With:

  • Arugula side salad
  • Grilled Chicken