This Creamy Orzo with Rosemary Brown Butter and Caramelized Shallots is the perfect dish, I’m convinced! It’s also a great side for Thanksgiving, your guests will be so impressed. Enjoy ♥️ ⁣ ⁣ 🧅5 tbsp salted butter ⁣ 🧅2 shallots, finely minced ⁣ 🧅2 tsp

This Creamy Orzo with Rosemary Brown Butter and Caramelized Shallots is the perfect dish, I’m convinced! It’s also a great side for Thanksgiving, your guests will be so impressed. Enjoy ♥️ ⁣ ⁣ 🧅5 tbsp salted butter ⁣ 🧅2 shallots, finely minced ⁣ 🧅2 tsp crushed garlic ⁣ 🧅1 tbsp chopped fresh Rosemary ⁣ 🧅1/2 tbsp honey ⁣ 🧅1.5 cups dry orzo (I used de cecco orzo no. 74, but you can use any kind) ⁣ 🧅4 cups chicken broth ⁣ 🧅Salt to taste ⁣ 🧅1/2 tsp black pepper⁣ 🧅1/8 tsp white pepper ⁣ 🧅1/4 tsp paprika ⁣ 🧅1/8 tsp ground cloves ⁣ 🧅3/4 tsp onion powder ⁣ 🧅1/2 cup heavy cream⁣ 🧅1/2 cup freshly shredded parmesan ⁣ 🧅Extra fresh Rosemary, red pepper flakes, and parmesan for garnish ⁣ ⁣ 1. Add the butter into a pan over medium heat. Allow the butter to melt through then let it cook for about 5 minutes while stirring constantly to brown the butter. Once the butter is browned, add in the shallots and garlic and reduce the heat to medium low. Cook for about 15 minutes, stirring occasionally. Be patient with this step, we want to get a golden color on the shallots without burning the butter, so go low and slow. ⁣ 2. Once the shallots are toasted, add in the rosemary and honey and cook for two more minutes. Now add in the dry orzo and toast this together for a few minutes. Pour in the chicken broth and season with the listed spices. Allow this to cook on medium/high heat for about 12 minutes, or until your orzo is cooked through. ⁣ 3. Once the orzo is cooked al dente, add in the heavy cream and parmesan. Stir to combine. Garnish with extra fresh rosemary and parmesan cheese, and a sprinkle of red pepper flakes. Enjoy!

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Step 1

1. Add the butter into a pan over medium heat. Allow the butter to melt through then let it cook for about 5 minutes while stirring constantly to brown the butter. Once the butter is browned, add in the shallots and garlic and reduce the heat to medium low. Cook for about 15 minutes, stirring occasionally. Be patient with this step, we want to get a golden color on the shallots without burning the butter, so go low and slow.

Step 2

2. Once the shallots are toasted, add in the rosemary and honey and cook for two more minutes. Now add in the dry orzo and toast this together for a few minutes. Pour in the chicken broth and season with the listed spices. Allow this to cook on medium/high heat for about 12 minutes, or until your orzo is cooked through.

Step 3

3. Once the orzo is cooked al dente, add in the heavy cream and parmesan. Stir to combine. Garnish with extra fresh rosemary and parmesan cheese, and a sprinkle of red pepper flakes. Enjoy!