Lemony Fish With Orzotto Food

LEMON ORZO

Steps:

• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

LEMON ORZO

Steps:

• Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.

ORZOTTO WITH PEAS

Steps:

• Heat the olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and saute until fragrant and translucent, about 2 minutes. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine (or stock) and cook until absorbed, about 1 minute.
• Gradually add 3 cups chicken stock, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
• Stir in the peas, parmesan, basil, heavy cream and lemon zest and juice. Season with salt and pepper. Top each serving with more parmesan.

LEMONY ORZO

Steps:

• Using a vegetable peeler, peel half the lemon (avoiding bitter white pith); thinly slice peel. Squeeze 2 tablespoons juice; set aside.
• Bring a large saucepan of salted water to a boil. Add orzo and lemon peel. Cook until orzo is al dente, according to package instructions. Drain and return to pot.
• Add lemon juice, oil, and scallions. Season with salt and pepper; toss to combine.

LEMONY FISH WITH ORZOTTO

Steps:

• Coat fillets with coriander and 1⁄2 teaspoon salt. Thinly slice scallions, separating white and light green parts from dark green parts; reserve dark green parts.
• Heat 2 tablespoons oil in a medium saucepan over medium-high. Add white and light green scallions; cook until slightly softened, 1 to 2 minutes. Add orzo; stir until lightly toasted, 1 to 2 minutes. Stir in broth and remaining 1⁄2 teaspoon salt. Bring to a low boil. Reduce heat to low; cover and cook, undisturbed, until orzo is tender and most of the liquid is absorbed, 8 to 10 minutes.
• Meanwhile, heat remaining 1 tablespoon oil in a large non-stick skillet over medium-high. Add fillets; cook until deeply browned on 1 side, 4 to 5 minutes. Flip and cook until cooked through, 3 to 4 minutes.
• Stir cheese, peas, cream, and lemon zest and juice into orzo. Cook, stirring often, until peas are warmed through, about 2 minutes. Serve with fish, topped with oil and dark green scallions.

LEMON-BASIL ORZOTTO

Steps:

• In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
• Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.
• Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.

CREAMY LEMON ORZO

Steps:

• Bring the chicken broth, 1 cup water and the bay leaves to a simmer in a medium saucepan over medium heat.
• Meanwhile, melt 3 tablespoons butter in a medium dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, about 4 minutes. Stir in the orzo and thyme; season with salt and pepper. Add the warm broth mixture and adjust the heat to maintain a simmer. Add the heavy cream and simmer, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, 8 to 10 minutes.
• Remove the bay leaves. Stir the remaining 1 tablespoon butter, the parsley and the lemon zest and juice into the orzo; season with salt and pepper.