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Creamy Lemon-Parsley Orzo

Author Heather Cheney

Ingredients

  • 2 cups uncooked orzo
  • ¾ cup half & half
  • Juice of ½ large lemon
  • 1 teaspoon dried or 1 tablespoon fresh chopped parsley
  • ½-1 teaspoon kosher salt
  • Pepper to taste
  • 2 tablespoon grated parmesan cheese

Instructions

  • Cook orzo according to package directions and drain, reserving 1 cup of starchy cooking water. Return to pot and add remaining ingredients, stirring well. If it seems a little dry, add a bit of the cooking water until it’s the consistency you like.