Creamy Roasted Red Pepper Orzo

Ingredients

• 1.5 cup Orzo (uncooked)
• 1 cup Roasted red peppers (half blended, half chopped)
• 3 cup Vegetable or chicken broth
• 0.75 cup Heavy cream
• 0.75 cup Parmesan cheese (grated)
• 2 tbsp Butter
• 3 Garlic (minced)
• 0.5 tsp Italian seasoning
• Fresh parsley (for garnish)
• Salt (to taste)
• Black pepper (to taste)

Steps

1. 1

   Blend half of the roasted red peppers until completely smooth. Chop the remaining half into bite-sized pieces.

2. 2

   Melt 2 tablespoons of butter in a large skillet over medium heat.

3. 3

   Add the minced garlic to the skillet and sauté for about 30 seconds until it becomes fragrant.

4. 4

   Stir in the uncooked orzo, the blended peppers, the chopped peppers, 3 cups of broth, and 1/2 teaspoon of Italian seasoning.

5. 5

   Bring the mixture to a boil, then reduce the heat and simmer for 9–11 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

6. 6

   Reduce the heat to low. Stir in 3/4 cup of heavy cream and 3/4 cup of grated parmesan cheese until well combined and creamy.

7. 7

   Season the dish with salt and black pepper to taste.

8. 8

   Remove from heat and let the orzo rest for 2 minutes to allow the sauce to thicken.

9. 9

   Garnish with fresh parsley and serve hot.

Notes

Letting the dish rest for 2 minutes at the end is crucial for achieving the proper thick, risotto-like consistency.

Nutrition per serving

• main
• vegetarian
• one-pot
• 15-minute meal
• pasta
• dinner
• creamy