Lemon Parmesan Orzo
Servings: 4 servings
Equipment
Ingredients
- 1 tablespoon salted butter
- 1 cup orzo pasta
- 1 cup chicken broth
- ¼ cup parmesan cheese shredded
- 2 tablespoons lemon juice fresh
- 2 tablespoons fresh basil chopped
- 1 tablespoon milk
- 1 teaspoon lemon zest
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- salt to taste if desired
Instructions
- Melt butter in a medium saucepan on medium-high heat.
- Stir in orzo until coated with butter. Stir occasionally for about 5 minutes or until orzo browns slightly.
- Add chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
- Remove from the heat and stir in the shredded parmesan, fresh lemon juice, fresh basil, milk, lemon zest, cayenne pepper, and garlic powder. Taste and add salt to taste if desired. Serve hot.
Notes
Storage: Allow the orzo to cool to room temperature. Store leftover orzo in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave. Cooked orzo can be frozen for up to three months. To use frozen orzo, thaw it in the refrigerator overnight before reheating.
