This boursin orzo was a last minute creation and also my attempt to clean out the fridge/pantry. We had fresh asparagus left over from last week and a box of orzo in the pantry that has been there for months. Last night we had a picnic in the backyard and I knew I had to use the leftover bousrin with the asparagus. That combination just sounded amazing- and it was! It's funny how this recipe was created spontaneously, but it turned out so good that I had to post the recipe on our blog. I also grilled some chicken breasts in garlic oil, minced garlic, and parsley to eat with this orzo. Super easy meal but SO delicious!
Just in case you've never had boursin, it's the soft white circle cheese in the center of the picture below. We always get the garlic and herb flavor and that's what we used for this orzo recipe.
Prep time: 5 minutes | Cook time: 15 minutes | Total: 20 minutes | Serves: 4
- Drizzle of EVOO
- 1 TBSP garlic, minced
- 10 thick asparagus spears, chopped
- 2 cups chicken stock (use veggie stock if vegetarian)
- 1 cup orzo
- 3- 4 TBSP boursin garlic and herb cheese
- Salt and pepper to taste
- Drizzle EVOO in a large skillet. Set heat to medium low.
- Add minced garlic and chopped asparagus to the skillet. Saute for 3- 5 minutes until garlic is tender.
- Pour chicken stock into the skillet then add the orzo. Turn the heat up to medium high. Stir occasionally to prevent the orzo from sticking to the bottom of the skillet. Cook for 5- 10 minutes.
- Once the liquid has been absorbed, turn the heat off and add 3 tablespoons of boursin cheese. Stir until melted and evenly mixed with the orzo and asparagus. If you feel the flavor is not strong enough, add another tablespoon of boursin.
- Add a few dashes of salt and pepper then serve warm.