Lemon Basil Orzo


2 Tbsp Racconto Extra-Virgin Olive Oil
1 cup diced onion
1 1/2 cup Racconto Orzo
1/2 cup dry white wine
3 cup chicken stock or low-sodium broth
1/2 cup frozen petite green peas
1/3 cup Racconto Grated Parmesan cheese
2 Tbsp fresh basil, chopped
1 tsp lemon zest
1/4 cup heavy cream
Juice of 1 lemon
Salt and freshly ground black pepper


In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and sauté 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 orzo with salt and pepper, to taste, and serve.

Total Prep Time: 45 minutes
Serves: 6