Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 1 tbsp (15ml) Extra virgin olive oil
  • 3 cloves Garlic, minced
  • 1 small Shallot, finely diced
  • 1.5 cups (300g) Dry orzo pasta
  • 3 cups (710ml) Low-sodium chicken broth
  • 0.5 cup (120ml) Heavy cream
  • 0.5 tsp Kosher salt
  • 0.25 tsp Cracked black pepper
  • 0.5 cup (50g) Freshly grated Parmesan cheese
  • 1 tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 2 tbsp Fresh parsley, chiffonade

Instructions:

  1. Heat the butter and oil in a large skillet over medium heat until the butter foam subsides and begins to shimmer. Add the diced shallots and cook until translucent and fragrant, approximately 2 minutes.
  2. Stir in the dry orzo and cook for 3 minutes until the grains turn golden brown and smell nutty. Add the minced garlic and cook for 30 seconds until you smell that sharp, savory aroma.
  3. Pour in the chicken broth, salt, and pepper, scraping the bottom of the pan until all the brown bits are incorporated. Bring to a boil, then reduce heat to low and cover. Simmer for 10 minutes until the pasta is tender and most liquid is absorbed.
  4. Remove from heat and stir in the heavy cream and Parmesan cheese until the mixture looks glossy and thick. Stir in the lemon juice, zest, and parsley until the greens are evenly distributed.
  5. Let it sit for 2 minutes until the sauce thickens and clings to the pasta. Spoon into warm bowls until the surface is shimmering and velvety.