Orzo with Brown Butter and Parmesan

Serves 4

by Laraine Perri
from Fine Cooking
Issue 112
Last Edit Date: 6/27/2011 2:25:54 PM

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.

more about:

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)

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.

Variations

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

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

Photo: Scott Phillips

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by AnnieSue, 2/26/2013Made this several times as written and liked it a lot. Then I tried adding 2 cloves of minced garlic near the end of browning the orzo, before the wine and it was even better!

by adri367, 2/21/2013This was really outstanding! It comes together nicely and browning the orzo in the butter and then adding the wine adds amazing depth of flavour. I will definitely be making this again, plus there's wine leftover to go with the meal which is always a bonus!

by fabulousladyb, 5/29/2012Easy to make and delicious. A good base to build off of. Next time I'll try adding garlic and mushrooms.

by Maryjman, 5/2/2012Fantastic recipe! This is my go to recipe when I am entertaining. So simple and yet full of flavour. Everyone asks for the recipe. Wonderful!

by 405tulips, 2/22/2012Excellent choice for a side dish with chicken.

by Ayslynn, 10/12/2011Yummy and easy! I have made this for weeknight meals as well as for company. It is always a big hit. I do double the recipe if serving 4-6 people.

by karaseksrus, 9/26/2011I thought this was fabulous. Although it says it makes 4 portions, and it did, they were not large portions and there wasn't any leftovers at all. I would double the recipe next time. I did use garlic for extra punch though and omitted the chives because I didn't have any on hand.

by ysierra, 7/24/2011Fast and easy to make. Next time I think I will add some garlic to boost the flavor.