Description
1 cup orzo pasta
1 tablespoon olive oil
1 small shallot, minced
1 cup endive, chopped
1/2 cup Fontina cheese, shredded
1/3 cup Boursin cheese (garlic & herb)
1/4 cup heavy cream
1 teaspoon lemon zest
1 tablespoon lemon balm, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup toasted pine nuts (optional)
Directions
Cook orzo according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced shallot and cook for 2 minutes until softened.
Stir in chopped endive and cook for another 2 minutes until slightly wilted.
Reduce heat to low and add Fontina, Boursin, and heavy cream. Stir until melted and smooth.
Add cooked orzo, lemon zest, lemon balm, salt, and black pepper, stirring to combine.
Remove from heat and garnish with toasted pine nuts if desired. Serve warm.
Prep Time: 10 minutes, Cooking Time: 15 minutes, Total Time: 25 minutes, Kcal: 380 per serving, Servings: 4
Step-by-Step Guide
1. Begin by bringing a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain well and set aside.
2. While the orzo cooks, heat the olive oil in a large skillet over medium heat. Add the minced shallot and sauté for 2-3 minutes until fragrant and translucent.
3. Add the chopped endive to the skillet. Cook, stirring occasionally, for another 2-3 minutes until the endive has wilted slightly.
4. Reduce the heat to low. To the skillet, add the shredded Fontina cheese, Boursin cheese, and heavy cream. Stir continuously until the cheeses have fully melted into a smooth, creamy sauce.
5. Add the drained orzo to the cheesy sauce. Then, incorporate the lemon zest, chopped lemon balm, salt, and black pepper. Stir everything together until the pasta is evenly coated and heated through.
6. Immediately remove the skillet from the heat. Transfer the orzo to a serving dish and garnish with the toasted pine nuts for a final touch of crunch and flavor.
Serving Suggestions
This creamy orzo is a versatile side dish. For a light meal, serve it alongside grilled chicken, salmon, or shrimp. It pairs beautifully with simple roasted vegetables like asparagus or broccoli. To make it a more substantial vegetarian main, fold in some sautéed mushrooms or baby spinach just before serving. A crisp green salad with a lemony vinaigrette complements the rich, creamy pasta perfectly.
How-to Summary
Cook orzo pasta until al dente. In a separate skillet, sauté shallot and endive. Create a creamy sauce by melting Fontina and Boursin cheeses with heavy cream. Combine the sauce with the cooked pasta, then flavor with lemon zest, lemon balm, salt, and pepper. Garnish with toasted pine nuts and serve warm.
Frequently Asked Questions
Can I substitute the endive? Yes. Chopped escarole, frisée, or even baby spinach are excellent substitutes for endive.
What can I use instead of Boursin? A combination of 1/3 cup cream cheese mixed with 1/2 teaspoon of garlic powder and a tablespoon of fresh chopped herbs (like chives and parsley) can mimic Boursin’s flavor.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to restore the creamy consistency.
Is there a non-dairy alternative? For a dairy-free version, use your favorite plant-based cream and cheeses. Nutritional yeast can also help add a cheesy flavor.
Can I make this dish ahead of time? You can prep the components ahead, but it’s best assembled just before serving. The sauce can thicken as it sits, so reheating with extra liquid is key.
Common Mistakes to Avoid
Avoid overcooking the orzo, as it will continue to soften in the sauce. Ensure the heat is on low when adding the cheese to prevent the dairy from separating or scorching. Do not skip toasting the pine nuts if using; this step is crucial for unlocking their full, nutty flavor. Finally, be cautious with added salt, as the cheeses already contribute a fair amount of sodium.
Conclusion
This Creamy Lemon Orzo with Endive and Herbed Cheese is a deceptively simple dish that delivers restaurant-quality flavor in under 30 minutes. The combination of rich, melty cheeses, bright citrus, and slightly bitter endive creates a beautifully balanced and comforting pasta. It’s an elegant yet easy recipe perfect for both weeknight dinners and entertaining guests. With the provided tips and substitutions, you can easily adapt it to suit your taste and pantry.
