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Recipe

Orzo with Brown Butter and Parmesan

Scott Phillips

Servings: 4

This little black dress of a side dish pairs with practically anything—grilled meat, roasted chicken, sautéed vegetables. Like rice pilaf, the orzo is browned in butter before broth is added, which gives it a rich, nutty flavor.

Ingredients

  • 1-1/2 cups lower-salt chicken broth
  • 2 Tbs. unsalted butter
  • 1 cup orzo
  • 1/3 cup dry white wine
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. freshly grated Parmigiano-Reggiano
  • Thinly sliced fresh chives (optional)

Nutritional Information

      Calories (kcal) : 250
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 15
      Sodium (mg): 210
      Carbohydrates (g): 33
      Fiber (g): 1
      Protein (g): 9

Preparation

  • In a 1- to 2-quart saucepan, bring the chicken broth and 1/2 cup water to a simmer over medium-high heat.
  • In a 3-quart heavy-duty saucepan, cook the butter over medium heat, swirling the pan occasionally, until the butter turns goldenbrown and smells nutty, about 2 minutes. Add the orzo and stir with a wooden spoon to coat well. Cook until the orzo just begins to turn a light golden color, about 2 minutes.
  • Pour in the wine and stir until absorbed, about 1 minute. Add the simmering broth mixture, stir, cover, and reduce the heat to low. Cook until the orzo is just tender, about 12 minutes; the mixture may still be wet but will set up.
  • Stir the orzo, season to taste with salt and a generous amount of pepper, and mix in the Parmigiano. Cover and let rest 5 minutes. Add the chives (if using) and serve.

Vary the flavor by adding basil and toasted pine nuts, sautéed mushrooms and thyme, or peas, mint, and a squeeze of lemon.

Reviews

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Reviews

  • Jason123 | 11/10/2015

    I've been making this for years. Delicious! You can boost the flavour with all sorts of additions if you like, but the browning of the butter is what puts it over the top.

  • guadalupe | 06/07/2014

    Easy and delicious. We added garlic.

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