Ingredients:

  • 1 ½ cups (300g) uncooked orzo pasta
  • 2 ½ cups (600ml) chicken or vegetable broth
  • 4 tbsp (56g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • ¼ cup (25g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, finely chopped

Instructions:

  1. Melt 2 tbsp (28g) of butter over medium heat. Add the dry orzo and stir constantly for 2-3 minutes until the grains turn a pale golden brown and smell nutty.
  2. Pour in the broth and bring to a gentle simmer. Reduce heat to low, cover, and cook for 8-10 minutes, stirring occasionally, until the pasta is al dente and most liquid is absorbed.
  3. Push the orzo to the sides of the pan to create a small well in the center. Add the remaining 2 tbsp (28g) of butter and minced garlic. Sauté for 1-2 minutes until the garlic is fragrant and light golden, then fold everything together.
  4. Remove from heat. Stir in the Parmesan cheese, lemon juice, and parsley until the cheese is melted and the sauce is velvety.