Description
1 cup orzo pasta
2 tablespoons olive oil
3 cloves garlic, minced
2 cups vegetable or chicken broth
½ cup heavy cream
½ cup freshly grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
½ cup fresh basil, chopped
1 ball burrata cheese, torn into pieces
Zest of 1 lemon
1 tablespoon lemon juice
Directions:
Heat olive oil in a large pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add orzo and toast for 1 minute, stirring occasionally.
Pour in the broth and bring to a gentle simmer. Cook, stirring occasionally, until the liquid is absorbed and the orzo is tender (about 10 minutes).
Reduce heat to low and stir in heavy cream, Parmesan, salt, black pepper, and red pepper flakes. Cook for 2 minutes until creamy.
Remove from heat and stir in chopped basil, lemon zest, and lemon juice.
Transfer to a serving dish and top with torn burrata pieces. Let the burrata slightly melt into the warm orzo before serving.
Serve immediately with extra basil and a drizzle of olive oil if desired.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 450 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect creamy orzo every time.
- Toast the Orzo: In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the dry orzo pasta and toast for 1 minute, stirring constantly. This step deepens the flavor.
- Simmer in Broth: Pour in the vegetable or chicken broth. Bring to a gentle simmer, then reduce the heat slightly. Cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
- Create the Cream Sauce: Reduce the heat to low. Stir in the heavy cream, grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the orzo.
- Finish with Freshness: Remove the pan from the heat. Immediately stir in the chopped fresh basil, lemon zest, and lemon juice. This preserves their bright flavors.
- Add the Burrata: Transfer the creamy orzo to a serving dish. Tear the burrata ball into pieces and scatter them over the top. Let it sit for 2 minutes to allow the burrata to soften slightly.
Serving Suggestions
This versatile dish can be the star of the meal or a supporting side. For a light dinner, serve it with a simple arugula salad dressed with lemon vinaigrette. As a side, it pairs beautifully with grilled chicken, shrimp, or roasted vegetables like asparagus or cherry tomatoes. For a more decadent presentation, garnish with extra basil, a final drizzle of high-quality olive oil, and a sprinkle of flaky sea salt.
How-to Summary
Sauté garlic, toast orzo, simmer in broth until tender. Stir in cream, Parmesan, and seasonings off heat. Finish with basil, lemon zest, and juice. Top with torn burrata and let it melt slightly before serving.
Frequently Asked Questions
- Can I make this ahead of time? The orzo base can be made 1 day ahead, but wait to add the fresh basil, lemon, and burrata just before serving. Reheat gently with a splash of broth or cream to loosen the sauce.
- What can I use instead of burrata? Fresh mozzarella (bocconcini), ricotta, or even a soft goat cheese are excellent substitutes. The key is a fresh, creamy cheese.
- How do I prevent the orzo from becoming gummy? Avoid overcooking. Once the orzo is al dente and the sauce is creamy, remove it from the heat. The residual heat will continue to cook it slightly.
- Can I use a different pasta? Yes. Small pasta shapes like acini di pepe, ditalini, or even fregola sarda will work, but cooking times will vary.
- Is there a substitute for heavy cream? For a lighter version, use half-and-half or full-fat coconut milk. Note the sauce will be slightly less rich and thick.
Common Mistakes to Avoid
- Skipping the toasting step: Toasting the orzo is crucial for a nutty, deep flavor base.
- Using pre-grated Parmesan: Freshly grated Parmesan melts much more smoothly and has superior flavor compared to the powdered kind found in shakers.
- Adding the lemon and basil too early: Adding these at the end, off the heat, preserves their vibrant, fresh taste.
- Overcooking the sauce after adding cream: Once the cream is added, keep the heat low and do not boil, as this can cause the sauce to separate or become greasy.
Conclusion
This Creamy Orzo with Burrata is a stunning yet simple dish that masterfully balances rich, creamy textures with bright, fresh flavors. In under 30 minutes, you can create a restaurant-quality meal that is sure to impress. The combination of silky pasta, tangy Parmesan, aromatic basil, zesty lemon, and decadent burrata is truly unforgettable. It’s the perfect recipe for a special weeknight dinner or an elegant dinner party side.
