Lemony Chicken and Scallion Orzo, Risotto-Style

Recipe by fosterson
READY IN: 40mins
SERVES: 4
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat olive oil in a heavy skillet.
  • Sautee the white portions of the scallions until tender, reserve the green portions.
  • Add pasta and stir frequently until some of the grains are toasted golden brown.
  • Add 1 cup of the chicken broth, and allow it to absorb, stirring frequently. When it's almost dry, add another 1/2 cup of broth. Continue in this fashion until the pasta is al dente. If you need more liquid, just add a bit more water.
  • Add chicken, herbs, rest of scallion, Greek seasoning, and juice from half the lemon, stirring until the chicken is warmed through and the herbs have wilted a bit.
  • The orzo should be soft, and a thick, almost creamy sauce should have developed. At this point, add the myzithra cheese and stir until it's thoroughly incorporated.
  • Add additional salt, pepper, and lemon juice to correct the seasoning.
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