Orzo with Brown Butter and Parmesan

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Yield: Servings: 4

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This little black dress of a side dish pairs with practically anything-grilled meat, roasted chicken, sautéed vegetables. Like rice pilaf, the orzo is browned in butter before broth is added, which gives it a rich, nutty flavor.

Ingredients

1-1/2 cups lower-salt chicken broth

2 Tbs. unsalted butter

1 cup orzo

1/3 cup dry white wine

Kosher salt and freshly ground black pepper

2 Tbs. freshly grated Parmigiano-Reggiano

Thinly sliced fresh chives (optional)

Instructions

In a 1- to 2-quart saucepan, bring the chicken broth and 1/2 cup water to a simmer over medium-high heat.

In a 3-quart heavy-duty saucepan, cook the butter over medium heat, swirling the pan occasionally, until the butter turns goldenbrown and smells nutty, about 2 minutes. Add the orzo and stir with a wooden spoon to coat well. Cook until the orzo just begins to turn a light golden color, about 2 minutes.

Pour in the wine and stir until absorbed, about 1 minute. Add the simmering broth mixture, stir, cover, and reduce the heat to low. Cook until the orzo is just tender, about 12 minutes; the mixture may still be wet but will set up.

Stir the orzo, season to taste with salt and a generous amount of pepper, and mix in the Parmigiano. Cover and let rest 5 minutes. Add the chives (if using) and serve.

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