Creamy Orzo Pasta with Lemon

Ingredients:

• 4 cups lightly salted chicken broth
• 3 bay leaves
• 4 tablespoons unsalted butter
• 2 leeks (white and light green parts only), halved and thinly sliced
• 2 cups orzo pasta
• 1 teaspoon chopped fresh thyme
• 0.5 cups heavy cream
• 1/4 cup chopped fresh parsley
• 2 tsp grated lemon zest + 1 tbsp lemon juice

Preparation:

1. In a medium saucepan, combine chicken broth, 1 cup water, and bay leaf. Bring to a boil over medium heat.
2. Meanwhile, melt 3 tablespoons of butter in a medium Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the orzo and thyme and season with salt and pepper. Add the hot broth and adjust the heat to maintain a gentle simmer. Add the heavy cream and cook, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, 8 to 10 minutes.
3. Remove the bay leaf. Add the remaining 1 tablespoon of butter, parsley, lemon zest and juice to the pan; season with salt and pepper to taste.