| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 1/2 cups chicken stock
- 1 cup orzo
- 2 lemons, juiced
- 1/4 cup cream
- 1/4 cup grated Parmesan
- 2 tablespoons mascarpone
- 2 tablespoons butter
- 2 tablespoons fresh chives
- 1 tablespoon cracked black pepper
- 1 teaspoon lemon zest
Instructions
- In a medium saute pan, bring the chicken stock to a boil. Add orzo and cook for 7 to 8 minutes until liquid is almost absorbed and orzo is tender. Turn heat off.
- Stir in the remaining ingredients. Season with salt and pepper, if necessary, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 328 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 54 mg |
| Sodium | 377 mg |
Reviews
This is an excellent side dish for any occasion. I’ve made it for my family several times and there’s never any left. I’m going to add chopped asparagus this time. I’m sure it will be equally as fabulous. Thank you Aaron for this yummy recipe!
This is a family favorite. I double the recipe and there is rarely any leftovers.
Best orzo recipe! Simple and open to adding more ingredients. I’ve made it several times and it’s delicious every time. I have to adjust the lemon a bit for my husband who is not a huge fan of a tart taste. For those who leave a bad review, just taste as you go and adjust to your liking.
I have made this recipe TONS of times and everyone just loves it so much. I did make a couple minor adjustments:
-I only use 1 BIG lemon
-1/3 cup grated parm cheese
-Mascarpone is key!
-Use 1/4 to 1/2 cup more broth than what it states – I like my orzo to be on the tender side as opposed to al dente so I need more broth (I cook Orzo for 10 minutes)
-I use less pepper that what it calls for – about halfish otherwise the pepper was too strong for me (you can always add more as they say, LOL!)
It is so so good!
I had high hopes since I love a lemony in my recipes, but this was just a simply tangy/sour taste and not much else.
I’ve made this many times, cause I love it, but one night I was craving it’s lemony goodness only I didn’t have all the ingredients…no mascarpone or real lemons. But I did have some cream cheese and bottle lemon juice. The end result was still awesome! This is a great side dish with seafood.
The pepper flavor really complemented the orzo. I added a lot more stock than what was called for and some of my orzo stuck to the pan which is still stuck after handwashing it three time. However, this is definitely a recipe I will repeat. I cooked this as a side with my Chicken Picatta by Giada De Laurentiis. These two work very well together.
This was outstanding! I added the juice from the rotisserie chicken to the stock and had to sub cream cheese for the mascarpone cheese. Also used less lemon per other reviewers.
SOOOOOOOOOOOO delicious is all I can say! This is certainly a keeper. It pairs well with chicken, shrimp, scallops and ham. YUM
I have made this countless times, I choose to scale back the lemon as we are not that fond of it, sometimes adding none sometimes halving the amount. Either way it still is delicious! Creamy & flavorful probably not calorie friendly but it is a great occasional indulgence.