• 2 tablespoons olive oil
• 1 medium shallot, minced
• Kosher salt
• ground black pepper
• 3 cups low-sodium chicken broth
• 1 1/2 cups orzo pasta
• 1/2 cup dry white wine (I just used more broth…)
• 1 1/2 cups fresh or frozen corn kernels
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 cup loosely packed chopped fresh basil leaves
• 2 tablespoons unsalted butter

In a large dutch oven over medium heat, heat the oil until shimmering, then add the shallot and season lightly with salt and pepper. Cook until softened and translucent, about 5 minutes. Meanwhile, heat the broth to a low simmer in a small pot.

Add the orzo, dry, to the dutch oven and cook, stirring occasionally, until lightly toasted, about 2 minutes.

Add the wine/extra broth and use a wooden spoon to scrape up any browned bits of shallot from the bottom of the pan. Stir, slowly but constantly, until the wine has fully evaporated.

Add a ladle-full of the simmering broth to the dutch oven and cook, stirring still slowly but constantly, until the broth has been fully absorbed into the orzo. Repeat, adding ladles-full every time the last one has been absorbed. Once half of the broth has been added, add the corn as well, and continue adding, stirring, and absorbing.

Once all the broth has been absorbed, about 15 minutes total, remove the dutch oven from the heat and add the cheese, basil, and butter.

Continue stirring until the butter has been melted and spread throughout, then taste and add additional salt and pepper if needed. Serve with additional Parm on each serving.

Creamy Corn and Basil Orzotto

From The Kitchn.

ut goes a bit faster. Add in some cheese, corn, and basil from the garden at work, and you’ve got a great meal!

Ingredients:

• 2 tablespoons olive oil
• 1 medium shallot, minced
• Kosher salt
• ground black pepper
• 3 cups low-sodium chicken broth
• 1 1/2 cups orzo pasta
• 1/2 cup dry white wine
• 1 1/2 cups fresh or frozen corn kernels
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 cup loosely packed chopped fresh basil leaves
• 2 tablespoons unsalted butter

In a large dutch oven over medium heat, heat the oil until shimmering, then add the shallot and season lightly with salt and pepper. Cook until softened and translucent, about 5 minutes. Meanwhile, heat the broth to a low simmer in a small pot.

Add the orzo, dry, to the dutch oven and cook, stirring occasionally, until lightly toasted, about 2 minutes. Add the wine/extra broth and use a wooden spoon to scrape up any browned bits of shallot from the bottom of the pan. Stir, slowly but constantly, until the wine has fully evaporated.

Add a ladle-full of the simmering broth to the dutch oven and cook, stirring still slowly but constantly, until the broth has been fully absorbed into the orzo. Repeat, adding ladles-full every time the last one has been absorbed. Once half of the broth has been added, add the corn as well, and continue adding, stirring, and absorbing. Once all the broth has been absorbed, about 15 minutes total, remove the dutch oven from the heat and add the cheese, basil, and butter. Continue stirring until the butter has been melted and spread throughout, then taste and add additional salt and pepper if needed. Serve with additional Parm on each serving.