Directions:
- Place the butter in a 3-4 quart saucepan and turn the heat to medium. When the foam subsides, add the onion and cook, stirring until it becomes translucent (but not browned), about 5-7 minutes. Meanwhile, heat the stock in a separate pan (sometimes I don't do this and it's still fine).
- Add the orzo to the onion and stir once or twice. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add the stock, all at once, and quickly bring to a boil. Immediately reduce heat to medium-low and cover.
- Cook, stirring every few minutes to prevent sticking, until the stock is absorbed and the pasta is tender (about 15 mins). Taste and adjust seasoning. If the pasta is underdone, you may add 1/2 cup more stock, but that generally does not happen. Stir in the parsley and 1/2 cup of the parmesan. Pass the rest of the parmesan at the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.29 Kcal (1383 kJ) | ||
| Calories from fat | 181.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.16g | 31% | |
|---|---|---|---|
| Cholesterol | 47.1mg | 16% | |
| Sodium | 703.56mg | 29% | |
| Potassium | 317.97mg | 7% | |
| Total Carbs | 20.65g | 7% | |
| Sugars | 6.36g | 25% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 17.92g | 36% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 293.6mg | 29% | |
| Amount Per 100 g | |||
| Calories | 102.55 Kcal (429 kJ) | ||
| Calories from fat | 56.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.26g | 31% | |
|---|---|---|---|
| Cholesterol | 14.62mg | 16% | |
| Sodium | 218.45mg | 29% | |
| Potassium | 98.72mg | 7% | |
| Total Carbs | 6.41g | 7% | |
| Sugars | 1.98g | 25% | |
| Dietary Fiber | 0.42g | 5% | |
| Protein | 5.56g | 36% | |
| Vitamin C | 1.9mg | 10% | |
| Iron | 0.1mg | 3% | |
| Calcium | 91.1mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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