Leek and Parmesan Orzo
Servings: 2 to 4 side servings
Total Time: 20 minutes
Ingredients
1 TBSP unsalted butter
1 TBSP olive oil
2 large leeks, thin sliced (white and light green parts only) and rinsed
8 oz orzo pasta
1 medium garlic clove, minced
2 cups chicken broth
1/2 cup fresh grated Parmesan cheese
salt & pepper
Directions
1. In a medium saucepan melt the butter with the oil over medium-high heat, add the leeks and cook, stirring often, until softened about 5 minutes.
2. Stir in the garlic and orzo and cook while stirring about 30 seconds or until garlic becomes fragrant.
3. Slowly pour in the chicken broth and bring to a boil, reduce heat to medium-low. Simmer uncovered, stirring occasionally, about 7 to 8 minutes or until the liquid is absorbed.
4. Take off the heat and stir in the Parmesan cheese. Add salt and pepper to taste.
2. Stir in the garlic and orzo and cook while stirring about 30 seconds or until garlic becomes fragrant.
3. Slowly pour in the chicken broth and bring to a boil, reduce heat to medium-low. Simmer uncovered, stirring occasionally, about 7 to 8 minutes or until the liquid is absorbed.
4. Take off the heat and stir in the Parmesan cheese. Add salt and pepper to taste.
