Garlic butter one pan orzo

Garlic butter one pan orzo

Ingredients
20 garlic confit cloves
1tbsp olive oil
1 onion, finely diced
4tbsp butter
1 cup orzo
2 cups chicken stock
½ cup cream
1tbsp lemon juice
¼ cup pecorino romano
1tbsp parsley, finely chopped

Method
1. In a large fry pan on a medium heat, bring the olive oil to heat. Add the onion to the pan and sauté for 3 – 5 minutes or until translucent and fragrant. Stir occasionally to prevent the onion from browning.
2. Add the garlic and butter to the pan and stir through. Cook for 2 minutes or until the butter has melted and is foaming.
3. Add the orzo to the pan and toss through the sauce until slightly brown. Add the chicken stock and bring to a boil. Once boiling, turn the heat down to low – medium and cook on a gentle simmer for 5 – 8 minutes or until the orzo is el dente, plum and has absorbed 80% of the liquid. Add a little more stock if needed.
4. Take off the heat and stir through the lemon juice, parsley and Pecorino Romano. Serve immediately with a little extra cheese if you please!