Directions

Add both butter and oil to a pot on medium high heat. This dish is a one pot meal so make sure your pot is large enough for all ingredients. When butter is melted and oil is hot, add chopped onion and sauté until soft and translucent (approximately 5 minutes) Next add minced garlic to the pot along with the Italian seasoning and stir continuously for 30 seconds.
Add lemon juice, drained sun dried tomatoes, honey Dijon mustard and orzo and continue stirring for 3 minutes to further infuse your ingredients. Constantly stirring is important to prevent burning or sticking.
Now you want to add the chicken broth as well as the heavy cream to pot and bring to boil. When everything has reached a boil, cook uncovered for 10 minutes. make sure to keep a close eye on the pot and stir often to prevent sticking. Your pot should be simmering not boiling- you don't want to loose your liquid to quickly thus resulting in uncooked orzo. you will most likely need to adjust the heat throughout this step.
After 10 minutes you should see the orzo has reached a creamy texture and the liquid has significantly cooked down. This is when you remove your pot from the unit, stir in the pesto as well as the parmesan cheese. Let everything settle to reach a thicker consistency (this usually takes about 3 minutes) If you desire, season with salt and pepper.
Serve immediately and enjoy! Little Chef's Kiss!

Calories

595

Fat

41 g

Sat. Fat

21 g

Carbs

45 g

Fiber

4 g

Net carbs

41 g

Sugar

10 g

Protein

14 g

Sodium

911 mg

Cholesterol

97 mg