Ingredients
2 tbsp. Butter
2 cups Orzo (uncooked)
8 oz. Chicken Bouillon
1 oz. Dry White Vermouth
½ cup Fresh Parmesan (grated fine)
¼ cup Fresh Chopped Basil
3 oz. Cherry (or Grape) Tomatoes
3 oz. Green Peas (frozen)
2 tbsp. Lemon Zest (grated fine)
Salt and Pepper (to taste)
Preparation
Preparation
- Melt butter in heavy skillet over medium-high heat. Stir in orzo and sauté until lightly browned.
- Stir in chicken stock and bring to medium simmer
- Cover and reduce heat and simmer until orzo is tender and liquid is almost absorbed, stirring frequently.
- Mix in Parmesan cheese and 2/3 of the basil
- Add in the tomatoes and peas
- Add in vermouth and lemon zest, stir until thickened
- Season with salt and pepper
- Transfer to serving plate
- Garnish with remaining basil