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Orzo with Fontina, Lemon, and Herbs

Scott Phillips

Servings: 4

Reminiscent of cheesy herbed rice, but even quicker to prepare, this speedy side is delicious with grilled chicken or steak.


  • 6 oz. orzo
  • 2 tsp. extra-virgin olive oil
  • 3 Tbs. minced shallot
  • 1 tsp. finely chopped fresh thyme
  • 1/2 tsp. finely chopped fresh sage
  • Kosher salt and freshly ground black pepper
  • 3/4 cup coarsely grated fontina
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 1 tsp. finely grated lemon zest

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 30
  • Sodium (mg): 460
  • Carbohydrates (g): 34
  • Fiber (g): 2
  • Protein (g): 15


  • Cook the orzo according to package directions. Meanwhile, in a 12-inch skillet, heat the oil. Add the shallot and cook, stirring occasionally, until tender, about 4 minutes. Stir in the thyme, sage, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until fragrant, about 30 seconds.
  • Remove from the heat, add the orzo, fontina, Parmigiano, and lemon zest. Toss gently to combine.


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