Description
1 cup orzo pasta
2 tablespoons olive oil
3 cloves garlic, minced
2 cups vegetable or chicken broth
½ cup heavy cream
½ cup freshly grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
½ cup fresh basil, chopped
1 ball burrata cheese, torn into pieces
Zest of 1 lemon
1 tablespoon lemon juice
Directions:
Heat olive oil in a large pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add orzo and toast for 1 minute, stirring occasionally.
Pour in the broth and bring to a gentle simmer. Cook, stirring occasionally, until the liquid is absorbed and the orzo is tender (about 10 minutes).
Reduce heat to low and stir in heavy cream, Parmesan, salt, black pepper, and red pepper flakes. Cook for 2 minutes until creamy.
Remove from heat and stir in chopped basil, lemon zest, and lemon juice.
Transfer to a serving dish and top with torn burrata pieces. Let the burrata slightly melt into the warm orzo before serving.
Serve immediately with extra basil and a drizzle of olive oil if desired.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 450 kcal per serving
Servings: 4
