Lemon Orzo Recipe

Melt the butter in a large pot or skillet over medium heat. Add the shallots and cook for 2-3 minutes, stirring occasionally, until they're softened.
2 tablespoons butter
2 medium shallots
Stir in the minced garlic and cook for another minute until fragrant.
2 large garlic cloves
Add the orzo to the pot and toast it for a minute or two, stirring constantly.
1 ½ cups orzo
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the orzo simmer until tender. This should take about 10-12 minutes. Check and give it a stir occasionally so it doesn’t stick to the bottom of the pot.
3 ½ cups vegetable stock
Stir in the lemon juice, lemon zest, mascarpone, and Parmesan cheese. Keep stirring until everything is melted.
Juice and zest of a small lemon
4.5 oz mascarpone
⅓ cup Parmesan cheese
Taste the orzo and season with salt and pepper as needed. If you want it extra lemony, add a bit more lemon juice. Serve immediately with some extra freshly grated parmesan on top if you like.
Salt and freshly ground black pepper to taste
A handful fresh basil leaves