Creamy Leek And Corn Orzo Recipes

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CREAMY ORZO WITH LEEKS AND PARMESAN



Creamy Orzo With Leeks and Parmesan image

Make and share this Creamy Orzo With Leeks and Parmesan recipe from Food.com.

Provided by Marie

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

4 tablespoons butter
2 large leeks, cleaned and sliced thinly
1 cup chicken stock
1 cup orzo pasta
1/2 cup heavy cream
salt and pepper
ground nutmeg (optional)
4 tablespoons grated parmesan cheese

Steps:

  • Cook orzo in boiling salted water and drain.
  • While orzo is cooking, melt butter in large sauté pan.
  • Add leeks and cook over medium heat until they are softened.
  • Add chicken stock and simmer until the stock almost disappears.
  • Add cream to the sauté pan with the leek mixture.
  • Add cooked orzo and heat thoroughly.
  • Season with salt, pepper and nutmeg to your taste.
  • If it looks a little dry, add a little extra cream.
  • Just before serving, add the Parmesan and stir until it melts.

Nutrition Facts : Calories 215.3, Fat 12.7, SaturatedFat 7.7, Cholesterol 38.7, Sodium 133.2, Carbohydrate 20.4, Fiber 1.1, Sugar 1.8, Protein 5.2

CREAMY ORZO WITH MUSHROOMS



Creamy Orzo with Mushrooms image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

8 ounces cremini mushrooms, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large leek (white and light green parts only), sliced and rinsed
2 cloves garlic, minced
12 ounces orzo
3 cups milk
1 1/2 cups shredded Italian cheese blend (about 6 ounces)
1 5-ounce package baby spinach (about 8 cups)
Grated zest and juice of 1 lemon
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F. Toss the mushrooms with 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper on a baking sheet.
  • Spread out in a single layer. Roast, stirring halfway through, until well browned and crisp around the edges, about 25 minutes. Let cool for a few minutes, then scrape up with a spatula and transfer to a bowl.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the leek and garlic, season with salt and pepper and cook until the leek softens, about 2 minutes. Add the orzo, 2 cups water, the milk, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes.
  • Remove from the heat and add the cheese, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts; add a splash of water if the mixture is too thick. Season with salt and pepper.
  • Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley. Divide the orzo among bowls and top with the mushroom mixture.

Nutrition Facts : Calories 710, Fat 28 grams, SaturatedFat 11 grams, Cholesterol 48 milligrams, Sodium 984 milligrams, Carbohydrate 85 grams, Fiber 5 grams, Protein 31 grams, Sugar 15 grams

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