Finding Thyme to Cook

Thyme is of the Essence

Creamy Parmesan Orzo

Creamy Parmesan Orzo

Adapted from Giada de Laurentiis

Orzo 6

This is the perfect side dish with the Parmesan Chicken which is posted today as well.  I usually, well OK sometimes,  have homemade chicken stock on hand, but when I don’t, a low sodium chicken broth will do. It is important to toast the orzo prior to adding the stock and water.  It does make a difference in the taste and texture.

  • 2 tablespoons unsalted butter (divided)
  • 1 cup orzo
  • 1 1/4 cup chicken stock
  • 1 1/4 cup water
  • 1/4 cup Parmesan cheese
  • 1 teaspoon chopped basil
  • salt/pepper

In a sauce pan or saucier, heat one tablespoon of butter over medium high heat.  Add orzo and toast for three minutes stirring constantly. Add stock and water and bring to boil. Reduce heat and simmer until orzo absorbs liquid – about 15-20 minutes.

Orzo 1Orzo 3Orzo 2

Once the stock and water is absorbed, take off heat.

Orzo 4

Add Parmesan cheese, salt, pepper and remaining butter.  Stir until creamy.

Orzo 5

Sprinkle with chopped basil.  Serves four.



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