Description
A delicious and creamy dish featuring orzo pasta, fresh corn, and tomatoes, topped with crispy parmesan for added flavor.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup fresh corn kernels
- 1 cup cherry tomatoes, halved
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the orzo and toast for 2-3 minutes until slightly golden.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 10-12 minutes until orzo is cooked and liquid is mostly absorbed.
- Stir in the corn, cherry tomatoes, and heavy cream.
- Cook for an additional 2-3 minutes until heated through.
- Season with salt and pepper to taste.
- Top with crispy parmesan and fresh basil before serving.
Notes
- For a lighter version, substitute heavy cream with a plant-based cream.
- Feel free to add other vegetables like spinach or zucchini.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg