Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
36
High
Nutrition per serving
Calories912.8 kcal (46%)
Total Fat51.8 g (74%)
Carbs83.4 g (32%)
Sugars14.2 g (16%)
Protein31.4 g (63%)
Sodium1355.3 mg (68%)
Fiber13.9 g (50%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 Tbspunsalted butter
2cloves of garlic
minced
0.5 lborzo
3 cupschicken stock
you can also do veggie
kosher salt
½ cuppecorino romano
finely grated, plus more for serving
1lemon
zested and juiced
1 Tbspunsalted butter
⅓ cupmascarpone cheese
black pepper
freshly ground, for serving
Extra virgin olive oil
for serving
Instructions
Step 1
In a large skillet, heat butter over medium heat until melted. Add in garlic and cook about 1 minute.
Step 2
Add in orzo and stir to coat.
Step 3
Add in about 1/3 of the chicken stock and cook over medium low heat, stirring until most of the liquid is absorbed.
Step 4
Repeat this process until the pasta is al dente and there is a bit of liquid remaining in the pan. You want to maintain a simmer (not a full boil) through this process so that the pasta cooks gently and all the liquid doesn’t cook off without the pasta being able to absorb it and cook through.
Step 5
Season with a touch of salt.
Step 6
Reduce heat to low and stir in pecorino, lemon zest, lemon juice, butter and mascarpone.
Step 7
Season with more salt if needed.
Step 8
Garnish with more pecorino, lemon zest, black pepper, and extra virgin olive oil.
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