Orzo with Browned Butter and Parmesan
We eat lots of potatoes: baked, fried, roasted. So I’m always on the look out for simple, yet delicious sides as another option to the spud. When Christiane, of The Mom Chef blog, posted this orzo with browned butter and Parmesan recipe, I knew it would become a regular menu offering.
Orzo is a small, rice shaped pasta that is a staple in my pantry as are the other ingredients. That makes this a side dish that can be added to the dinner menu at the drop of a hat.
Plus, when the picky hubby gives a recipe his approval, you know it’s a keeper! This was a quick, flavorful dish. I hope it will work its way onto your dinner table!
How to Make Browned Butter
If you haven’t made browned butter before, you’re in for a delicious surprise. Just a few minutes of cooking transform ordinary butter into a dreamy, nutty ingredient that will transform pastas and even desserts.
First, you should use unsalted butter, but to tell you the truth, I bend this rule all the time. Melt in a pan that doesn’t have a dark coating inside as you’ll need to carefully watch for the butter to change from yellow to just browned. I use an old Dansk butter warmer because it has a white interior.
Cook over medium heat, swirling occasionally until it turns a toasty brown and develops a nutty aroma. Watch carefully so it doesn’t burn! Pour into a heatproof bowl to stop the cooking process and then use in your recipe!
It’s the perfect addition to liven up this wonderful Orzo with brown butter and Parmesan. I’ve also use it in these Brown Butter Chocolate Chip Cookies and this Asparagus with Balsamic Brown Butter. The options are endless!
- 2 cups chicken broth or vegetable broth
- 2 tablespoons butter
- 1 cup orzo
- 1/3 cup dry white wine
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly grated Parmesan
- Thinly sliced chives, optional
In a saucepan or the microwave, heat chicken broth to a simmer.
In a large saucepan, cook the butter over medium heat, swirling the pan occasionally to allow butter to brown but not burn. When butter turns golden and smells nutty, add the orzo and stir. Cook for about 2 minutes, till orzo is golden.
Pour in the wine and stir till absorbed. Add the hot broth, stir and cover. Reduce heat to low and cook about 12 minutes, till orzo is tender. There will still be some visible liquid in pan.
Stir pasta, sample and add salt to taste and a generous grind of black pepper. Mix in Parmesan. Cover and let rest 5 minutes. Serve with chives if desired.
Adapted from Fine Cooking via The Mom Chef: Taking on Magazines One Recipe at a Time
Amount Per Serving: Calories: 112 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 13mg Sodium: 534mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 3g