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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!
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Course: Main Course, Side Dish
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!