Best 3 Lemon Basil Orzotto Recipes
Lemon basil orzotto, a delightful dish originating from Italy, encapsulates the essence of summer's vibrancy. This exquisite dish combines the zesty brightness of lemon and the aromatic essence of fresh basil, creating a harmonious balance of flavors that will tantalize your taste buds. As you embark on this culinary journey, let us guide you through the process of crafting the perfect lemon basil orzotto, ensuring a delectable and memorable meal for you and your loved ones.
Here are our top 3 tried and tested recipes!
LEMON-BASIL ORZOTTO
Make and share this Lemon-Basil Orzotto recipe from Food.com.
Provided by Food.com
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
- Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.
- Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 503.4, Fat 17.9, SaturatedFat 6.6, Cholesterol 33.1, Sodium 398.4, Carbohydrate 62.2, Fiber 3.7, Sugar 8, Protein 17.8
LEMON BASIL SORBETTO
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield about 1 quart of sorbetto
Number Of Ingredients 4
Steps:
- In a small sauce pan, combine 2 cups water, the sugar, basil sprigs, lemon zest and salt. Bring to a simmer over medium-low heat, stirring often to dissolve the sugar. Remove from the heat and allow to cool to room temperature.
- Strain the syrup into a bowl and stir in the lemon juice. Pour the syrup into an ice cream maker and freeze according to the manufacturer's directions. Once partially frozen, sprinkle in the basil leaves and continue to freeze until firm. Pour into an airtight container and place in the freezer to freeze completely.
- Serving option: Scoop 1 or 2 small scoops of sorbetto into a coupe glass and top with a splash of prosecco.
ORZOTTO WITH PANCETTA & PEAS
Substitute rice for orzo pasta to make this risotto-style 'orzotto', packed with pancetta and peas. It makes a lovely and quick midweek meal for the family
Provided by Dani Mosley
Categories Dinner, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
- Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
- After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.
Nutrition Facts : Calories 518 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 2 milligram of sodium
Tips:
- Use high-quality ingredients for the best flavor. Look for fresh, organic vegetables, herbs, and spices.
- Don't overcook the orzo. It should be cooked through but still have a slight bite to it.
- Add the cheese and butter at the end of cooking to prevent them from curdling.
- Serve the orzotto immediately, garnished with fresh herbs and lemon zest.
- For a vegetarian version, omit the chicken or shrimp and add more vegetables, such as roasted red peppers or sautéed mushrooms.
- To make the dish ahead of time, cook the orzotto according to the recipe and then let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the orzotto over low heat until warmed through.
Conclusion:
Lemon basil orzotto is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. It is easy to make and can be tailored to your own taste preferences. With its bright and herbaceous flavor, lemon basil orzotto is a surefire hit with everyone who tries it.
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