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Creamy Lemon Ricotta Orzo
Indulge in a delectable culinary experience with this Creamy Lemon Ricotta Orzo, a harmonious medley of orzo, fragrant garlic, and sweet sun-dried tomatoes enveloped in a creamy blend of ricotta cheese and zesty lemon. This dish, infused with the richness of chicken bone broth and whole milk, promises a burst of savory flavors in every bite!
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Servings: 4 servings
Calories: 336kcal
Ingredients
Let's gather the ingredients!
- 1 cup orzo
- 1½ tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- ¾ cup chicken bone broth @kettleandfire
- 1 cup whole milk
- 1 lemon juice and zest
- ½ cup ricotta cheese
- ½ cup sun-dried tomatoes
- salt and pepper to taste
- 1 bunch fresh parsley chopped for garnish
Instructions
Let's Begin!
- Cook the orzo according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and milk, and bring to a simmer.
- Stir in the lemon zest and juice, and season with salt and pepper.
- Add the cooked orzo and sun-dried tomato to the skillet and stir to combine. Cook for an additional 2-3 minutes, allowing the orzo and sun-dried tomato to absorb the creamy sauce.
- Remove the skillet from heat and stir in the ricotta cheese until well combined.
- Serve the creamy lemon ricotta orzo topped with fresh parsley or homemade pesto.
Nutrition Facts
Calories: 336kcal | Carbohydrates: 45g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 24mg | Sodium: 239mg | Potassium: 835mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1565IU | Vitamin C: 40mg | Calcium: 197mg | Iron: 3mg
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