Lemon-Basil Orzotto

• 2 tablespoons extra-virgin olive oilolive-oil
• 1 cup diced oniononion
• 1 1/2 cups orzo or pearl barleybarley
• 1/2 cup dry white winewhite-wine
• 3 cups chicken stock or low-sodium brothchicken
• 1/2 cup frozen petite green peas
• 1/3 cup grated Parmesan cheeseparmesan
• 2 tablespoons chiffonade fresh basilbasil
• 1 teaspoon lemon zestlemon
• 1/4 cup heavy creamheavy-cream
• Juice of 1 lemonlemon
• Salt and freshly ground black peppersalt-and-pepper

1. 01In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
2. 02Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.
3. 03Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.

Calories

469 kcal

Protein

15 g

Fat

17 g

Saturated fat

7 g

Carbs

62 g

Fiber

15 g

Sugar

5 g

Sodium

895 mg

Cholesterol

25 mg

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