I've really been trying to get creative in the kitchen this week, trying to use up what we have and avoid going to the grocery store, so the other night when I realized I had everything {or at least, enough substitutions} to make Orzo al Limone from Molly Baz's
Cook This Book I knew it was a sign. This meal came together super quickly and had some delicious flavors from just a few key ingredients. I'll definitely be coming back to this one when I'm not sure what to make but know I want dinner on the table ASAP.
Orzo al Limone
Ingredients
1 medium yellow onion, chopped {I didn't have this so I used 2 small shallots}
1 lemon
5 Tblsp unsalted butter, divided
3/4 cup grated Parmesan cheese
1 cup orzo
Salt & Pepper
Olive Oil, for drizzling
Instructions
1. Using a vegetable peeler, peel 3 {3inch long} strips of lemon zest from the lemon.
2. In large Dutch oven, heat 3 Tblsp butter over medium heat until melted and foamy.
3. Add onion and cook, stirring often, until softened but not browned, about 5 minutes.
4. Add orzo, the 3 strips lemon zest, and 1 tsp black pepper, and toast, stirring, for 2 minutes.
5. Stir in 3 cups water and 1 tsp salt and bring to a simmer over medium heat. Once water is simmering, bring heat to medium low and cook, stirring occasionally so orzo doesn't stick to bottom of the pot, until most water has been absorbed, about 8 minutes.
6. Remove from heat and stir in remaining 2 Tblsp butter and Parmesan.
7. Finely grate remaining zest of lemon into pot, then squeeze juice of lemon in as well. Add salt & pepper to taste, and serve with more Parmesan and olive oil if desired.
Serves 2
xoxo,
stephanie marie
