Diana Henry's Orzo with lemon zest, parsley and cheese

By • April 4, 2017 0 Comments

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Author Notes: Truth be told, I am a utter beginner in cooking but I am an aficionado of all things food. I dream and think of food 24/7 - in fact my first few dates with my now boyfriend consist of binge watching Chef's Table (Inspo!)

Needless to say, I constantly roam the web for good trustworthy recipes and in Diana Henry, I found a trustworthy companion in this new cooking adventure of mine. This recipe is so good and easy, I felt like I had to share it with the Food52 community! Enjoy!
Angelyn Tan

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Serves 2 (or 1 because this recipe is so good)

  • 1 tablespoon olive oil
  • 1/2 chopped red onion
  • 1 garlic clove
  • 1 chicken cube stock (Around 400ml)
  • 225 grams orzo (Or Risoni as it is known in Sweden/Europe)
  • 1/2 zest from 1/2 lemon
  • 3 sprigs of parsley leaves
  • 1 handful of Parmeggiano Reggiano / parmesan cheese
  • To taste Salt and pepper
  1. Heat the olive oil over low/medium heat (I put mine on 4/10 scale induction stove) and gently fry the onion until soft and pale gold. Add the garlic for a further few minutes, taking care not to burn it.
  2. Add the chicken stock, bring it to a boil and add the Orzo/risoni.
  3. Increase the heat to medium (5 out of 10) and cook for a further 10 minutes or so until the Orzo is soft through. Go lower in the heat if you're uncertain. The last thing you want to do here, is to evaporate the stock, before the Orzo is cooked all the way through. If the stock evaporates, simply add a little more water and lower the heat. Don't be afraid to go longer than 10 minutes if it still feels hard in the middle. The goal here is to cook the Orzo until the water is completely absorbed, and the Orzo feels Al dente.
  4. Once ready, add in the lemon zest (immediate brightness to the dish), parsley and cheese. Season with Salt and pepper if needed. Enjoy! (If the dish gets too sticky, simply heat it back up on the stove and it is as good as new! Enjoy!

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