Side
Creamy Orzo with Caramelized Shallots and Rosemary
45 minServes 6Nutri-Score C€€
C
45 min
45 minCreamy Orzo with Caramelized Shallots and Rosemary
what you need
Ingredients
salted butterDairy70 g
shallots (finely minced)Produce2 pieces
crushed garlic (crushed)Produce2 pieces
fresh rosemary (chopped)Produce1 piece
honeyPantry11 g
orzo (dry)Grains270 g
chicken brothPantry960 ml
salt (to taste)Spices3 g
black pepper (ground)Spices1 g
white pepper (ground)Spices500 mg
paprikaSpices500 mg- ground clovesSpices300 mg
- onion powderSpices1.5 g
heavy creamDairy120 ml
parmesan (freshly shredded)Dairy50 g- red pepper flakes (for garnish)Spices1 g
per serving
Nutrition
284kcal
- Carbs
- 34 g
- Proteins
- 8 g
- Fat
- 13 g
what you’ll use
Tools
Sauté pan
Grater
step by step
Method
- Step 1
Brown the butter
- Melt the salted butter in a large sauté pan over medium heat.
- Stir occasionally and cook until the butter turns golden brown and nutty.
- Step 2
Caramelize the shallots and garlic
- Add the minced shallots and crushed garlic to the brown butter.
- Cook, stirring, until caramelized and softened.
- Step 3
Add rosemary and honey
- Stir in the chopped fresh rosemary and the honey.
- Cook for a few more minutes until fragrant.
- Step 4
Toast the orzo
- Add the dry orzo to the pan and stir to coat in the butter.
- Toast, stirring, until lightly golden.
- Step 5
Simmer with broth and spices
- Pour in the chicken broth and add the salt, black pepper, white pepper, paprika, ground cloves and onion powder.
- Cook over medium-high heat, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
- Step 6
Make it creamy
- Stir in the heavy cream and freshly shredded parmesan until melted and creamy.
- Step 7
Garnish and serve
- Top with extra fresh rosemary, red pepper flakes and parmesan.
- Serve immediately.
most cooked first