Orzo a La Melanie
Creamy, colorful, and packed with vibrant Mediterranean flavors, Orzo a La Melanie is the perfect one-skillet dish for busy weeknights or casual entertaining. This hearty recipe showcases tender orzo pasta toasted to perfection and simmered in rich vegetable broth, creating a comforting, risotto-like texture without the hassle. The dish is studded with sautéed zucchini, bell peppers, and onion, beautifully balancing creamy Parmesan and heavy cream with a hint of citrusy brightness from fresh lemon juice. Finished with fragrant parsley and basil, this quick 30-minute recipe is as visually stunning as it is delicious. Serve it as a satisfying vegetarian main or an elegant side dish, and watch it become a family favorite! Keywords: Orzo a La Melanie, one-skillet recipe, creamy orzo, vegetarian dinner, Mediterranean flavors.
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 0.5 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 small zucchini, diced
- 1 medium red bell pepper, diced
- 2.5 cups vegetable broth
- 0.5 cup heavy cream
- 0.75 cup Parmesan cheese, grated
- 0.25 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Heat a large skillet over medium heat. Add the unsalted butter and olive oil, allowing them to melt and combine.
Sauté the diced yellow onion in the skillet for 2-3 minutes until it becomes translucent.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the diced zucchini and red bell pepper. Cook for 3-4 minutes until the vegetables soften slightly.
Add the orzo pasta to the skillet and toast it for 1-2 minutes, stirring it with the other ingredients to coat in the oil and butter.
Pour in the vegetable broth and bring it to a simmer. Lower the heat to medium-low and cook uncovered, stirring occasionally, for 8-10 minutes or until the orzo is tender and most of the liquid is absorbed.
Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese, mixing until the cheese is melted and the sauce is creamy.
Season with salt, black pepper, and fresh lemon juice. Adjust seasonings as needed.
Remove the skillet from heat and fold in the chopped fresh parsley and basil.
Serve the Orzo a La Melanie warm, garnished with additional Parmesan cheese and herbs if desired.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 3695 mg | 161% | |
| Total Carbohydrate | 213.4 g | 78% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 24.7 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1011 mg | 78% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2435 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
