Lemon Orzo Pasta
This Lemon Orzo Pasta is cooked risotto-style in warm broth, then finished with fresh lemon, Parmesan, butter, herbs, and crispy capers. It is a creamy, flavorful side dish for chicken, steak, fish, or shrimp.
Servings: 6
Calories:
Ingredients
- 1 cup orzo pasta
- 3 lemons 2 zested and juiced, 1 sliced for garnish
- ½ cup Parmigiano-Reggiano freshly grated, plus extra to serve
- ¼ cup butter unsalted, cold and cubed
- ½ cup heavy cream
- 1 yellow onion finely minced
- 3 garlic cloves minced
- 1 cup dry white wine
- 2 cups vegetable broth warmed or chicken broth
- 3 tablespoons extra-virgin olive oil
- 3 fresh thyme sprigs
- 1 tsp Natural Ancient Sea Salt
- ½ teaspoons white pepper
- ¼ tsp nutmeg ground or freshly grated
- 3 tbsp fresh basil leaves torn
- 2 tbsp fresh chives finely chopped
Capers topping
- 4 tbsp capers drained and rinsed thoroughly
- 3 tbsp extra-virgin olive oil
Instructions
- Saute the onions in olive oil: Heat 3 tablespoons extra-virgin olive oil in a wide, heavy-bottomed pan over medium heat. Add 1 yellow onion, finely minced and cook gently for 5 minutes until completely soft and translucent.
- Add the garlic and thyme & cook until fragrant: Add 3 garlic cloves, minced and 3 fresh thyme sprigs and cook 1 minute more until fragrant.
- Toast the orzo: Add orzo pasta directly to the pan and stir constantly for 2 minutes over medium-high heat until the orzo is lightly toasted and smells nutty.
- Add the wine then broth in stages. Cook until al dente: Pour in 1 cups dry white wine and stir vigorously. Let it absorb completely, about 2 minutes, until the alcohol smell cooks off and the pan is nearly dry.
- Add vegetable or chicken broth two ladles at a time, stirring frequently and letting each addition absorb before adding the next, exactly like a risotto. Remove thyme sprigs after the first few ladles. Continue until the orzo is al dente and the mixture is thick and creamy. This takes about 10–12 minutes total.
- Toast the capers and set aside: In the meantime, drain and pat dry the capers. Then, take a small skillet and heat 3 tbsp of olive oil. Add the capers in a single layer; they should sizzle immediately and vigorously. Do not stir for the first 60 seconds. Then shake the pan gently and fry for a further 2 to 3 minutes until they have opened up like little flowers and turned deep golden and crisp.
- Remove with a slotted spoon onto a paper towel. They will continue crisping as they cool. The reserved caper-infused oil is incredible when drizzled over the finished dish.
- Add the cream once the orzo is thick and creamy: Reduce the heat to low. Pour in heavy cream and stir gently for 2 minutes until it reduces slightly and coats the orzo in a silky layer.
- Stir in the butter, lemon juice and zest, and cheese: Remove from heat. Add the zest and juice of 2 lemons, unsalted butter, and Parmigiano-Reggiano, all at once. Stir vigorously for 90 seconds so that the cold butter emulsifies into the cream and starch, creating a glossy, cohesive sauce that clings to every grain.
- Season with salt, white pepper, & nutmeg. Finish with capers & herbs
- Spoon into warm shallow bowls. Garnish with fresh basil leaves, fresh chives, extra Parmigiano, a lemon slice and a drizzle of good olive oil. Serve immediately.
- Finish with the crispy capers over the top alongside the basil and chives. Add a small drizzle of the leftover caper oil over everything.
