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Creamy Corn Orzo Recipe

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4.3 from 13 reviews

This creamy corn orzo recipe combines tender orzo pasta with sweet fresh corn, sautéed shallots, and mild red Fresno peppers, all simmered in chicken stock and finished with butter, Parmesan cheese, and heavy cream for a rich and comforting dish perfect for a quick weeknight dinner.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Main Ingredients

  • 2 tbsp olive oil
  • 2 shallots, minced
  • 1–2 red Fresno peppers, minced
  • 3 ears fresh sweet corn, kernels removed
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1.5 cups orzo
  • 1/2 cup white wine
  • 2 cups chicken stock
  • 1 tbsp fresh lemon juice
  • 2 tbsp butter
  • 3/4 cup Parmigiano Reggiano, finely grated
  • 1/3 cup heavy cream

Instructions

  1. Sauté Shallots and Peppers: Heat olive oil in a saucepan over medium heat until shimmering, then add the minced shallots and red Fresno peppers. Sauté for 2-3 minutes until the shallots soften and become translucent.
  2. Add Corn: Stir in the fresh corn kernels and season with salt and black pepper. Continue to sauté for another 2-3 minutes until the corn is fragrant and turns a brighter yellow.
  3. Toast Orzo: Add the orzo to the pan and toast it alongside the shallots and peppers for about 2 minutes, stirring often to prevent sticking. The orzo should become slightly golden and release a nutty aroma.
  4. Deglaze with Wine: Pour in the white wine to deglaze the pan, scraping the bottom with a wooden spoon. Simmer until the wine is mostly absorbed and very little liquid remains.
  5. Simmer with Stock: Add the chicken stock and bring to a boil over medium-high heat. Cover the pot, reduce the heat to a gentle simmer, and cook for 12-15 minutes. Stir halfway through cooking to prevent sticking.
  6. Combine and Finish: Remove the lid and stir the orzo; it should be tender with some liquid remaining. Remove the pan from heat, then stir in the cold butter until melted and combined. Add in the Parmigiano Reggiano cheese and mix well.
  7. Serve: Stir in the heavy cream and lemon juice, then serve immediately. For extra heat, garnish with additional minced red Fresno peppers. Enjoy fresh as orzo tends to stiffen upon standing.

Notes

  • To keep the orzo creamy, serve immediately after adding the heavy cream as it thickens upon cooling.
  • Adjust the number of Fresno peppers to control the level of heat in the dish.
  • Using freshly shaved Parmesan rather than pre-grated will enhance the flavor and texture.
  • This dish can be made vegetarian by substituting vegetable stock for chicken stock.
  • Leftovers can be stored refrigerated but may require extra liquid and reheating with stirring to restore creaminess.

Find it online: https://allcookedup.com/creamy-corn-orzo-recipe/