Orzo matched with sweet corn kernels that lend juicy crunch to eat bite and chopped basil. The results are light yet homey and satisfying.
2 Tbsp Olive Oil
1 medium Shallot, minced
3 cups Low Sodium Vegetable or 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
1/2 cup Loosely Packed Chopped Fresh Basil Leaves
2 Tbsp Unsalted Butter
Freshly Ground Black Pepper
Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium heat until shimmering. Add the shallot, season lightly with salt and pepper, and sauté until soft and translucent, about 5 minutes. Meanwhile, bring the broth to a low simmer in a medium saucepan.
Add the orzo to the shallots and cook, stirring occasionally, until lightly toasted and fragrant, about 2 minutes. Add the wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir until it has all evaporated, about 1 minute more.
Add a ladleful of the hot broth to the pot and simmer, stirring constantly, until the orzo has absorbed all of the broth. Continue cooking, adding ladlefuls of broth whenever the mixture looks dry, stirring continuously. When 1/2 of the broth has been added, stir in the corn.
Continue adding ladlefuls of broth and stirring until all the broth has been absorbed into the orzo and the orzo is creamy and tender, about 15 minutes total.
Remove from the heat and stir in the cheese, basil, and butter. Taste and season with salt and pepper as needed. Serve immediately, garnishing each bowl with additional grated Parmesan.