I moved to WV from Chicago and the one thing that I miss the very most (to the point of almost wanting to sob) is the food. I miss Garcia’s Mexican right downstairs from my apartment. I miss the mac and cheese with tons of swiss cheese served in a cast iron skillet from Fork in Lincoln Square. I miss being hungover on O’Shaughnessey’s patio dipping fries in gravy. Do you feel me? I have had a couple really great meals here in WV, though. And I have to tell you, some of the best food I’ve eaten was prepared by our friends and neighbors, Liz and Don.
Liz and her husband Don make a mean risotto. I’ve had a couple versions at their house when we’ve gone over for dinner and each time I’m blown away by how perfect it is! I was craving some recently for lunch and I didn’t have any Arborio rice, but I did have some leftover orzo pasta in the depths of my cupboard. I know, it’s really not the same and it isn’t a traditional risotto, but I have to say it was a decent substitute. It turned out rich and creamy and had a fresh pop from the peas and lemon zest. I still think I need to have an in-person tutorial with Liz and Don, but this was a great lunch recipe until then!
Creamy Lemon Parmesan Orzo Recipe:
1 cups uncooked orzo pasta
3 tablespoons unsalted butter
1 cloves garlic – minced
Zest from one lemon
3 cups chicken broth (a little under two 15 oz. cans)
1/2 cup grated Parmesan cheese
1/2 cup milk
Juice from half a lemon
1/2 cup frozen peas
Salt
Pepper
Heat your chicken broth in a saucepan until it’s warmed through, but not boiling. Set aside.
Melt the butter in a skillet on medium heat and then add your uncooked orzo, garlic and lemon zest.
Cook until the orzo and garlic become fragrant.
Spoon in 1/2 cup of the chicken broth.
Cook on medium, stirring frequently, until it has been absorbed.
Add another 1/2 cup of chicken broth and continue this until all of your chicken broth has been absorbed.
With your last 1/2 cup of broth, toss in your frozen peas and let them warm through.
Once the broth has all been absorbed, stir in your milk and lemon juice.
Add your parmesan cheese, and give it another stir.
Don’t be afraid to top with a little more paremsan!
