CREAMY LEMON ORZO

Creamy Lemon Orzo image

Provided by Food Network Kitchen

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 10

4 cups low-sodium chicken broth
3 bay leaves
4 tablespoons unsalted butter
2 leeks (white and light green parts), halved lengthwise and thinly sliced
2 cups orzo
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
1/2 cup heavy cream
1/4 cup chopped fresh parsley
2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice

Steps:

Bring the chicken broth, 1 cup water and the bay leaves to a simmer in a medium saucepan over medium heat.
Meanwhile, melt 3 tablespoons butter in a medium dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, about 4 minutes. Stir in the orzo and thyme; season with salt and pepper. Add the warm broth mixture and adjust the heat to maintain a simmer. Add the heavy cream and simmer, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, 8 to 10 minutes.
Remove the bay leaves. Stir the remaining 1 tablespoon butter, the parsley and the lemon zest and juice into the orzo; season with salt and pepper.