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Orzo Primavera KATIE O’KEEFFE

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A spring dish like no other!

2 cups orzo pasta (raw)
6 cups chicken stock
4 tablespoons butter
1 1/2 cup parmesan (grated)
2 cups frozen peas
2 large carrots (peeled, diced)
3 cloves garlic (peeled, grated)
Kosher salt and freshly ground pepper (to taste)
Fresh or dry parsley (to garnish)

In a medium saucepan, add the butter and heat over medium heat. Add the garlic and carrots and cook for 2 minutes. Turn the heat up to medium-high and add the orzo. Cook the orzo for about 2 minutes. Add 1 cup of chicken stock and continue stirring until almost all of the liquid is absorbed. Once the liquid has been absorbed add the second cup of the chicken stock and continue stirring until absorbed. Repeat with remaining chicken stock until all of the stock is used, you may not need all of the stock.
Once the orzo is cooked through, cream and thick in texture, turn the heat down to flow and add the parmesan cheese and peas. Stir to combine and cook until the peas are warmed through. Season with salt and pepper. Remove to a platter and garnish with parsley.
Tip: Be sure that all of the stock has evaporated before the next cup of stock is added to ensure a creamy texture.

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