Creamy Corn & Leek Orzo

 

Ingredients

  • Kosher salt
  • 1 cup orzo
  • 4 tablespoons finely sliced washed leek (white and light green part only)
  • 2 tablespoons unsalted butter
  • 4 ears corn, top half of kernels cut from cobs and cobs scraped for milk
  • 1/4 cup of Parmesan, grated (optional)
  • salt and pepper

Directions

Bring a medium pot of boiling water to a boil over medium heat. Season the water with salt, then add the orzo and cook to al dente. Drain, reserving the cooking water.

In another pot of boiling water, over medium heat, blanch the leeks for 1 or 2 minutes, then remove and shock in a bowl of ice water. Drain and set aside.

In a skillet, over low heat, melt the butter and add the corn and scraped milk from all 4 cobs. Cook for 1 minute and add about 1 cup reserved pasta cooking water. Bring to a simmer and cook until thick and reduced, about 10 minutes, stirring occasionally.

Add more pasta cooking water if gets too dry.

Add the blanched leeks and heat through, about 1 minute. Add the orzo and toss to combine. Season with salt, to taste. Transfer the corn and orzo to a serving bowl,  sprinkle Parmesan over the top, add pepper to taste, and serve immediately.

Serves 6

Total time: 1 hour

Advertisements
Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s