Creamy Parmesan Whole-Wheat Orzo
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A creamy, cheesy dish that would gladly stand-in as a side for rice or risotto. With the Italian classic, Parmigiano-Reggiano, and the bold, aromatic basil, you can't go wrong introducing this recipe to the dinner table.
- 2 tablespoons butter
- 1/4 cup minced onion
- 1 cup uncooked DeLallo Orzo
- 1 (14.5-ounce) can of chicken broth
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 cup fresh, chopped basil
- Salt and pepper to taste
Melt butter in a large skillet over medium-high heat. Add onions and cook until soft and transparent, about 5 minutes. Add orzo, sautéing until lightly browned. Stir in chicken stock and bring to a boil. Cover, reduce heat and simmer until orzo is tender and most of the broth is absorbed, about 18 to 20 minutes.
Mix in Parmigiano-Reggiano and basil. Salt and pepper to taste.