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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine lemon juice, garlic, and generous pinch of salt in a small bowl and set aside. | 2. Bring large pot of salted water to boil over high heat. | 3. Pour broth into a 3 quart saucepan and bring to boil over medium-high heat. Boil until broth is reduced to 1 cup, 20-30 minutes. Reduce heat to low. Add lemon-garlic mixture and whick in the butter one pice at a time. Keep warm. | 4. Cook the orzo in the boiling water until barely al dente, about 8 minutes. Drain and toss with broth mixture. Add the Parmigiano-Regiano, the parsley and the thyme. | 5. Season to taste wtih salt and pepper and toss well. Serve immediately sprinkled with additional Parmigiano-regiano. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
garlic clove	3		minced	-	-	-	-
kosher salt				-	-	-	-
chicken broth	3	cups	low sodium	234.36	5.67	33.4152	7.8624
butter	5	tablespoons	unsalted cut	509.07	0.0426	0.6035	57.5881
orzo pasta	1			-	-	-	-
cheese	1/2	cup	grated	238.275	1.5795	14.445	19.3995
flat leaf parsley	1/4	cup	chopped	-	-	-	-
thyme leaf	2	teaspoons	chopped	-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.