Creamy Summer Harvest Orzo
This is the perfect seasonal side dish for any protein. It is light, fresh, creamy and luscious. My whole family loved it and I hope yours does too. My kids and I even stood around the pot eating it, that's how good it is. ENJOY!
Ingredients
- Olive oil
- 1-2 ears fresh summer corn cut off the cobb
- 1 pint or 1 container vine ripened cherry tomatoes roasted with garlic, olive oil and basil
- 2 cloves garlic minced
- 1 small shallot minced
- 2 cups orzo pasta
- 2 1/4 cups chicken or vegetable stock
- 2 tablespoons unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup heavy cream or half and half
- Kosher salt to taste
- Freshly cracked black pepper to taste
- small bunch fresh basil chiffanade
Instructions
- In a heavy bottom saute pan, heat a little olive oil, just to lightly coat the pan. Add in garlic and shallots, make sure the heat is not too high as to not burn the garlic. Saute for 1-2 minutes or until the garlic is fragrant.
- Add in the corn and season with salt and pepper and saute for another 2-3 minutes. Add in the roasted tomatoes, just heat through. Add in the orzo, season with salt and pepper and cook for 2-4 minutes to lightly toast the orzo.
- Slowly drizzle in the stock, stirring while you add in the stock. Continue to stir occasionally while the orzo cooks. Let the stock come to a simmer, not a boil. Stirring while the orzo cooks. Once the stock has incorporated about 3/4 of the way into the orzo, then you will add in the heavy cream and season again with salt and pepper. Stir in the heavy cream.
- Add in the butter, Parmesan cheese and the fresh basil. Stir everything together and check for seasoning. If it needs more salt and/or pepper, add it in and mix through. ENJOY!