Make it with:
Ingredients
170g orzo
400 ml quality chicken stock
25g All Things Butter Garlic & Herb Butter
Juice of 1⁄2 lemon
30g microplaned parmesan cheese divided
Freshly sliced basil and extra virgin olive oil to garnish
Method
Step 1
Boil the chicken stock in a small pot then add the orzo.
Step 2
Continue to cook stirring on a medium simmer until the orzo is al dente and it absorbs the stock to a creamy flowy consistency. About 14 minutes.
Step 3
Remove from the heat then whip the butter in, add the lemon juice and stir in 3⁄4 of the parmesan.
Step 4
Plate in bowls with more parmesan, the fresh basil and give it a drizzle of olive oil.
170g orzo
400 ml quality chicken stock
25g All Things Butter Garlic & Herb Butter
Juice of 1⁄2 lemon
30g microplaned parmesan cheese divided
Freshly sliced basil and extra virgin olive oil to garnish
Step 1
Boil the chicken stock in a small pot then add the orzo.
Step 2
Continue to cook stirring on a medium simmer until the orzo is al dente and it absorbs the stock to a creamy flowy consistency. About 14 minutes.
Step 3
Remove from the heat then whip the butter in, add the lemon juice and stir in 3⁄4 of the parmesan.
Step 4
Plate in bowls with more parmesan, the fresh basil and give it a drizzle of olive oil.
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