Ingredients:

  • 1 tbsp (14g) unsalted butter
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 small (50g) shallot, finely minced
  • 2 cloves (6g) garlic, minced
  • 1 cup (200g) uncooked orzo pasta
  • 2 cups (480ml) low-sodium chicken or vegetable broth
  • ½ tsp (3g) kosher salt
  • 1 medium (30ml) lemon, freshly juiced
  • 1 tsp (2g) lemon zest, finely grated
  • ¼ cup (10g) fresh Italian parsley, chopped
  • 2 tbsp (8g) fresh dill or chives, chopped
  • ⅓ cup (30g) freshly grated Parmesan cheese
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Heat the butter and olive oil over medium heat until the butter is foaming. Add the minced shallots and sauté for 2 minutes until translucent.
  2. Stir in the garlic and dry orzo; stir constantly for 2–3 minutes until the orzo smells nutty and takes on a golden, sandy hue.
  3. Pour in the broth and add the salt. Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pan and cook for 8–10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom until liquid is mostly absorbed.
  4. Remove the pan from the heat. Immediately stir in the lemon juice, lemon zest, Parmesan cheese, and fresh herbs.
  5. Season with black pepper and a pinch more salt if needed before serving.