Creamy Cacio e Pepe Orzo Risotto with Rosemary Chicken
Creamy Cacio e Pepe orzo risotto is a super easy and completely delicious dinner served with juicy lemon rosemary chicken breasts.
Servings 4
Calories 439kcal
Ingredients
For the orzo risotto
- 1 tbsp olive oil
- ½ onion finely chopped
- 3 garlic cloves crushed
- 2 cups orzo
- ½ cup white wine
- 3 cups chicken stock
- 1 cup cream
- 1½ tsp black pepper
- ½ cup Parmesan cheese grated
- salt to taste
For the chicken
- 4 chicken breasts
- 2 tbsp olive oil
- 2 tsp rosemary finely chopped
- 2 garlic cloves crushed
- ½ tsp paprika
- 2 tsp lemon juice
- 1 tsp salt
- ½ tsp pepper
Instructions
- Mix together the olive oil, lemon juice, rosemary, garlic, paprika, salt and pepper.
- Carefully slice the chicken in half, resulting in two thin cutlets.
- Pour the marinade over the chicken and allow to marinate while you make the orzo risotto.
- In a large, deep pan or braiser, heat the olive oil. Add the onion and garlic and cook until soft and fragrant.
- Add the orzo white wine and allow to reduce. Pour in the stock and cream then season with salt and pepper.
- Reduce the heat and partially cover with a lid then allow to simmer for 10 minutes until the orzo is cooked and creamy. Add the Parmesan cheese and adjust seasoning if necessary.
- In a large pan set over high heat, cook the chicken for 2-3 minutes per side until golden and cooked through.
- Serve the orzo with the chicken with lemon wedges and extra Parmesan grated over the top.
Nutrition
Calories: 439kcal | Carbohydrates: 48g | Protein: 31g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 763mg | Potassium: 665mg | Fiber: 2g | Sugar: 4g | Vitamin A: 262IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 2mg
