Orzo With Lemon and Parsley

Name: Orzo With Lemon and Parsley
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4-6 serving(s)
Ingredients: 1 teaspoon salt; 8 ounces orzo pasta (about 1 1/3 cups); 2 tablespoons butter; 6 tablespoons parmesan cheese, grated; 1 1/2 teaspoons lemon zest; 1/2 teaspoon lemon juice; 2 tablespoons fresh parsley, minced

(3)

Recipe by Bolistoli

Simple orzo recipe, prepared like risotto. Original recipe by Pam Anderson, published in the Washington Post, June 7, 2000.

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READY IN: 15mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

1

teaspoon salt
8

ounces orzo pasta (about 1 1/3 cups)
2

tablespoons butter
6

tablespoons parmesan cheese, grated
1 ¹⁄₂

teaspoons lemon zest
¹⁄₂

teaspoon lemon juice
2

tablespoons fresh parsley, minced

DIRECTIONS

For a version that is not quite so rich, you may omit the Parmesan cheese.
In a large saucepan, bring 1 quart of water to a boil.
Add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes.
Stir in the butter, Parmesan cheese, lemon zest and juice and parsley.
Serve immediately.

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