Creamy Corn Orzo

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This creamy corn orzo balances sweet corn with the spicy kick of Fresno peppers. Finished with Parmesan, butter, and cream, it’s an easy 30-minute side dish that’s perfect for summer dinners,

Prep Time5

Cook Time25

Total Time30

Course: Pasta, Side Dish

Cuisine: American, Italian

Servings: servings

Calories: 386kcal

Author: Vincent DelGiudice

Cost: $7

Equipment

1 large saucepan
1 cheese grater or microplane

Ingredients

2 tablespoon olive oil
2 shallots, minced
1-2 red Fresno peppers, minced
3 ears fresh sweet corn, kernels removed
½ teaspoon salt
½ teaspoon black pepper
1.5 cups orzo
½ cup white wine
2 cups chicken stock
1 tablespoon fresh lemon juice
2 tablespoon butter
¾ cup Parmigiano Reggiano, finely grated
⅓ cup heavy cream

Instructions

Heat olive oil in a saucepan over medium heat. Once the oil is shimmering, stir in the shallots and red Fresno peppers. Sauté for 2-3 minutes until the shallots have softened and become translucent.
Stir in the fresh corn. Season with salt and pepper. Stir well to combine. Sauté for another 2-3 minutes until you begin to smell the sweet fragrance of the corn and it turns a brighter yellow.
Add the orzo to the pan. Toast with the shallots and peppers for 2 minutes, stirring often to make sure it doesn't stick. It should turn slightly more golden and release a nutty aroma.
Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape the bottom of the pan and bring to a simmer. Simmer until the wine is mostly absorbed and there is little liquid left in the pan.
Pour in the chicken stock and raise the heat to medium-high. Bring the stock to a boil. Cover the pot and lower the heat to a gentle simmer. Simmer for 12-15 minutes, covered. Stir the orzo halfway through so it doesn't stick to the bottom of the pan.
Remove the cover and stir to loosen the orzo. The finished mixture should be tender with some loose liquid remaining. Remove the pan from the heat and stir in the cold butter until it is completely incorporated. Then combine with the Parmigiano.
Stir in the heavy cream and serve immediately with extra red Fresno peppers for more heat. Orzo has a tendency to stiffen up quickly and is best served fresh!

Notes

Use a wide-bottomed saucepan, not a pot. The saucepan will allow the orzo to cook evenly.
Add the salt to the shallots, corn, and red pepper. This will deepen their flavor and bring out the sweetness.
After you bring the stock to a boil, reduce it to a gentle simmer. Check the pot while closed. Boiling the stock will make it evaporate too quickly, and the orzo won't become tender.
Completed orzo should look slightly looser than you want. It will continue to absorb liquid for 5-10 minutes after the dish is finished.
If you're concerned about the heat from the red peppers, skip them or substitute ½ teaspoon of crushed red pepper for less heat.

Nutrition