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