This is a light and easy side dish that is similar to risotto but a lot faster and easier. Take the basic idea and change up the flavors and vegetables to suit your menu or your taste buds.
- Orzo, 1 pound
- Green Onions, 3 or 4
- Garlic, 3 or 4 cloves, minced
- Lemon, zest and juice
- Olive Oil
- Chicken Broth, about a cup
- White Wine, about a cup
- Fresh Basil Leaves
While waiting for the water to boil, slice the onions and mince the garlic.
Zest the lemon.
Juice what’s left of the lemon.
Cook the orzo until it’s barely al dente. It will continue to cook in the next step.
Drain the pasta, rinse with cold water and set it aside.
Heat a bit of olive oil over medium heat and saute the onion and garlic for a few minutes.
Add the wine and the chicken broth.
Stir in orzo.
Stir in lemon zest and lemon juice.
Tear in a handful of fresh basil leaves.
Cook, stirring occasionally, until the liquid is absorbed. Season to taste with salt and pepper. Serve with Parmesan or Asiago if you’d like.