Categories: Sides

Ingredients

• 4 cups chicken broth
• 3 bay leaves
• 4 tbsp. unsalted butter
• 2 leeks (white and light green parts), halved lengthwise and thinly sliced
• 2 cups orzo
• 1 tsp chopped fresh thyme
• Kosher salt and black pepper
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• 2 tsp grated lemon zest, plus 1 tbsp. lemon juice

Directions

1. Bring the chicken broth, 1 cup water and the bay leaves to a simmer in a medium saucepan over medium heat.

2. Meanwhile, melt 3 tbsp. butter in a medium Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened, but not browned, about 4 minutes. Stir in the orzo and thyme; season with salt and pepper. Add the warm broth mixture and adjust the heat to maintain a simmer. Add the heavy cream and simmer, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, 8-10 minutes.

3. Remove the bay leaves. Stir the remaining 1 tbsp. butter, the parsley, and the lemon zest and juice into the orzo; season with salt and pepper.

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