Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp red chili flakes
  • 1 1/2 cups uncooked orzo pasta
  • 3 cups low sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chiffonade
  • 1 tbsp lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter and olive oil over medium heat in a 12-inch deep skillet or Dutch oven. Add the diced onion and sauté for 4–5 minutes until translucent.
  2. Stir in the minced garlic, oregano, and chili flakes, cooking for another 60 seconds until fragrant.
  3. Add the dry orzo to the pan. Stir constantly for 2–3 minutes until the edges of the pasta become translucent and the grains smell nutty and golden.
  4. Stir in the tomato paste, coating the pasta evenly.
  5. Pour in the broth and diced tomatoes. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
  6. Remove the lid and stir in the heavy cream and Parmesan cheese. Stir vigorously over low heat for 1–2 minutes until the sauce is emulsified and creamy.
  7. Stir in the fresh basil and lemon juice. Season with salt and black pepper to taste before serving.