Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 cup uncooked orzo pasta
  • 3 cloves garlic, minced
  • 2 cups low sodium chicken or vegetable broth
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1 medium lemon, zested and juiced
  • 2 tbsp fresh flat-leaf parsley, finely chopped

Instructions:

  1. Place the skillet over medium heat. Melt the butter and olive oil together until the butter begins to foam.
  2. Add the dry orzo to the skillet and stir constantly for 2-3 minutes until the orzo edges turn a light golden brown and smell nutty.
  3. Stir in the minced garlic for the last 30 seconds of toasting until fragrant but not brown.
  4. Pour in the broth, salt, and pepper. Bring to a gentle simmer, then reduce heat to low-medium.
  5. Simmer for 8-10 minutes, stirring occasionally, until the liquid is mostly absorbed and the orzo looks plump and slightly creamy.
  6. Remove the pan from the heat. Fold in the grated Parmesan, lemon juice, and lemon zest until the cheese is completely melted and the sauce is velvety and glossy.
  7. Stir in the fresh parsley just before serving.