Creamy Orzo With Leeks And Parmesan Recipes

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CREAMY ORZO

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9



Creamy Orzo image

Steps:

  • Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

3/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
1 pound orzo (rice-shaped pasta)
2 tablespoons olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes, juices drained
1 1/4 cups whipping cream
1 cup frozen peas, thawed

CREAMY ORZO WITH MUSHROOMS

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11



Creamy Orzo with Mushrooms image

Steps:

  • Preheat the oven to 425 degrees F. Toss the mushrooms with 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper on a baking sheet.
  • Spread out in a single layer. Roast, stirring halfway through, until well browned and crisp around the edges, about 25 minutes. Let cool for a few minutes, then scrape up with a spatula and transfer to a bowl.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the leek and garlic, season with salt and pepper and cook until the leek softens, about 2 minutes. Add the orzo, 2 cups water, the milk, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes.
  • Remove from the heat and add the cheese, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts; add a splash of water if the mixture is too thick. Season with salt and pepper.
  • Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley. Divide the orzo among bowls and top with the mushroom mixture.

Nutrition Facts : Calories 710, Fat 28 grams, SaturatedFat 11 grams, Cholesterol 48 milligrams, Sodium 984 milligrams, Carbohydrate 85 grams, Fiber 5 grams, Protein 31 grams, Sugar 15 grams

8 ounces cremini mushrooms, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large leek (white and light green parts only), sliced and rinsed
2 cloves garlic, minced
12 ounces orzo
3 cups milk
1 1/2 cups shredded Italian cheese blend (about 6 ounces)
1 5-ounce package baby spinach (about 8 cups)
Grated zest and juice of 1 lemon
2 tablespoons chopped fresh parsley

CREAMY ORZO WITH LEEKS AND PARMESAN

Make and share this Creamy Orzo With Leeks and Parmesan recipe from Food.com.

Provided by Marie

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8



Creamy Orzo With Leeks and Parmesan image

Steps:

  • Cook orzo in boiling salted water and drain.
  • While orzo is cooking, melt butter in large sauté pan.
  • Add leeks and cook over medium heat until they are softened.
  • Add chicken stock and simmer until the stock almost disappears.
  • Add cream to the sauté pan with the leek mixture.
  • Add cooked orzo and heat thoroughly.
  • Season with salt, pepper and nutmeg to your taste.
  • If it looks a little dry, add a little extra cream.
  • Just before serving, add the Parmesan and stir until it melts.

Nutrition Facts : Calories 215.3, Fat 12.7, SaturatedFat 7.7, Cholesterol 38.7, Sodium 133.2, Carbohydrate 20.4, Fiber 1.1, Sugar 1.8, Protein 5.2

4 tablespoons butter
2 large leeks, cleaned and sliced thinly
1 cup chicken stock
1 cup orzo pasta
1/2 cup heavy cream
salt and pepper
ground nutmeg (optional)
4 tablespoons grated parmesan cheese

CREAMY PARMESAN ORZO

From Cooking Light, this is a wonderful side or light main dish. It is good even without the pine nuts if you don't have them on hand, also any herb will work for the basil, you just may need a little more or less depending on the herb.

Provided by kitchenslave03

Categories     Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Creamy Parmesan Orzo image

Steps:

  • Heat butter in a medium saucepan over medium heat. Add orzo and cook 3 minutes, stirring constantly.
  • Stir in broth and water; bring to a boil. Reduce heat and simmer until liquid is absorbed, and orzo is done, about 15 minutes.
  • Remove from heat; stir in cheese, basil, salt and pepper. Sprinkle with pine nuts. Serve immediately.

1 tablespoon butter
1 cup orzo pasta
1 1/4 cups low sodium chicken broth
1 1/4 cups water
1/4 cup parmesan cheese, fresh is better
2 tablespoons fresh basil, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons pine nuts, toasted

CREAMY PARMESAN LEEKS

I had never eaten leeks until I met my husband, so this is his recipe. It's nice and quick and easy.

Provided by JustJanS

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6



Creamy Parmesan Leeks image

Steps:

  • Place the leeks, water and butter in a saucepan with a tightly fitting lid.
  • Bring quickly to the boil, then turn the heat as low as you can, and cook for about 15 minutes, checking the liquid and stirring a couple of times.
  • Stir in the cream and heat, then fold in the parmesan cheese and serve.

Nutrition Facts : Calories 166.8, Fat 14, SaturatedFat 8.7, Cholesterol 46.3, Sodium 140.3, Carbohydrate 7.4, Fiber 0.8, Sugar 1.8, Protein 3.8

2 leeks, washed well and thinly sliced (white only)
3 tablespoons water
1 tablespoon butter
1/2 cup cream
1/4 cup parmesan cheese
cracked black pepper, plenty of it

BAKED COD WITH CREAMY MUSHROOM & LEEK ORZO

Rustle up our baked cod with orzo, creamy mushrooms and leeks in just 20 minutes. It's a super speedy supper - a great option for busy work days

Provided by Esther Clark

Categories     Dinner

Time 20m

Number Of Ingredients 10



Baked cod with creamy mushroom & leek orzo image

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium-high heat and fry the cod on each side for 2 mins, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in half the thyme. Bake for 10 mins.
  • Heat the remaining oil in a pan and fry the leeks and mushrooms for 5 mins over a medium-high heat. Add the orzo and stock, and cook for 10 mins over a high heat, stirring continuously until tender. Stir through the crème fraîche and lemon zest. Season. Serve the orzo with the cod on top, along with the roasted lemon slices.

Nutrition Facts : Calories 571 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.42 milligram of sodium

3 tbsp plain flour
4 cod loin fillets
2 tbsp olive oil
1 lemon, zested and sliced
½ small bunch of thyme
2 leeks, sliced
200g mushrooms, sliced
300g orzo
500ml low-salt stock
2 tbsp crème fraîche

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