Description
A refined, silk-textured pasta dish infused with citrus, herbs, and nutty toasted pine nuts, perfect as an elegant side or weeknight meal.
Ingredients
Scale
- 12 oz (340 g) fresh orzo (refrigerated)
- 1 tbsp extra-virgin olive oil (for toasting)
- 2 tbsp unsalted butter, room temperature
- 1 tbsp olive oil
- 1 small shallot, finely minced
- 2 cloves garlic, finely minced
- 1/4 cup dry white wine or 2 tbsp additional vegetable stock (optional)
- 3 cups vegetable or chicken stock, hot
- Zest and juice of 1 lemon (zest finely grated)
- 3/4 cup freshly grated Parmesan, plus extra for serving
- 1/3 cup toasted pine nuts (or chopped toasted almonds)
- 3 tbsp fresh parsley, finely chopped
- Salt and freshly ground black pepper to taste
Instructions
- Prep ingredients and warm the stock. Bring the stock to a gentle simmer.
- Toast the orzo briefly. Heat 1 tbsp olive oil in a sauté pan over medium heat, adding the fresh orzo and toasting.
- Sauté aromatics. Push the orzo to the side, add 1 tbsp olive oil and the shallot.
- Deglaze the pan with white wine or stock, scraping for flavor. Let reduce slightly.
- Add 1 cup hot stock, stir, and simmer until most liquid is absorbed, adding more stock as needed.
- Finish with butter and cheese, stirring until emulsified.
- Fold in herbs and nuts, reserving some for garnish.
- Plate into warmed bowls, garnishing with extra Parmesan and reserved nuts.
Notes
Use room temperature butter for easy emulsification. Toast nuts until fragrant for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg