Creamy Orzo "Risotto" with Lemon Feta Sauce & Burrata Core
A comforting and creamy orzo dish combined with a zesty lemon feta sauce and luxurious burrata, perfect for any occasion.
Servings: 4 servings
Calories: 450kcal
Ingredients
Pasta and Broth
- 250 g orzo pasta Tender and versatile, this pasta absorbs flavors beautifully.
- 750 ml vegetable broth, hot Savory and warm, it’s the heart of the creaminess.
Herbs and Seasoning
- 2 tbsp olive oil The golden elixir that adds richness and a mild peppery note.
- 2 cloves garlic, finely minced Aromatic and flavorful, providing a hint of zest.
- 1 piece zest of 1 lemon Bright and fragrant, it elevates the dish with fresh notes.
Creamy Elements
- 150 g feta cheese Creamy and salty, it brings depth and tang to the dish.
- 100 ml heavy cream Luxurious and rich, it ensures the orzo is decadently creamy.
- 1 piece juice of 1 lemon Adds a refreshing citrus burst.
- 2 tbsp grated Parmesan (optional) For savory umami and depth of flavor.
Finishing Touches
- 1 piece burrata ball (room temperature) Oozing creaminess and a wow factor in presentation.
- to taste fresh basil or mint leaves Herbaceous and vibrant, they add freshness.
- to taste cracked black pepper A little spice to finish it off.
- to taste lemon zest curls for garnish For an aromatic and elegant touch.
Instructions
Preparation
- In a deep skillet, warm the olive oil over medium heat.
- Add the minced garlic, swirling it around as it softens and becomes fragrant, only about 1 minute.
- Add orzo, stirring continuously for 2 minutes until it turns slightly golden and aromatic.
Cooking
- Pour in the hot vegetable broth gradually, a ladle at a time. Stir frequently, coaxing the orzo to absorb the flavors.
- Allow it to simmer for approximately 10-12 minutes, or until the orzo becomes creamy and tender. Season with salt, freshly cracked pepper, and a sprinkle of lemon zest.
Combining Flavors
- In a blender, combine the feta cheese, heavy cream, juice of the lemon, and grated Parmesan (if using).
- Blend until it reaches a smooth and creamy consistency.
- Fold in this feta mixture into the cooked orzo, stirring until fully incorporated.
Serving
- Spoon the creamy orzo into a shallow dish, nestling the burrata ball at the center.
- Finish with fresh basil or mint leaves, lemon zest curls, and a sprinkle of cracked black pepper.
- Serve hot with toasted bread on the side.
Notes
For a lighter version, substitute the heavy cream with plant-based cream or Greek yogurt. Add roasted mushrooms or sun-dried tomatoes for extra flavor.