One Pot Lemon Orzo

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 tablespoon salted butter

1½ cups uncooked orzo pasta (about 278 grams)

2 cloves garlic (finely minced)

2½ cups low sodium vegetable or chicken broth

½ teaspoon salt

¼ teaspoon fresh cracked black pepper

⅓ cup cream (any kind — heavy cream will give richer flavor, light cream will be a bit thinner)

2 tablespoons grated Parmesan

2 tablespoons fresh parsley

Juice of 1 lemon

Directions

Melt butter in a large skillet over medium-high heat. Add the orzo and garlic and toast 1-2 minutes.

Stir in the broth, salt and pepper.

Bring to a boil, then reduce to medium-low, cover and simmer, stirring often. Cook until most of the liquid is absorbed and the pasta is cooked to your preference (about 10 minutes). (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).

Stir in cream, Parmesan and parsley. Add lemon juice gradually, tasting as you go, until the flavor is to your preference. Serve.

Nutrition

• Serving Size: 194 g
• Calories: 277 kcal
• Total Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0.1 g
• Cholesterol: 11 mg
• Sodium: 372 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 11 g