Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 ½ cups (300g) orzo pasta, preferably pearled
  • ½ cup (120ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 4 cups (950ml) vegetable broth or chicken broth, warmed
  • 1 teaspoon (5ml) salt
  • ½ teaspoon (2.5ml) black pepper
  • 2 cups (300g) fresh or frozen corn kernels (if frozen, thawed)
  • ½ cup (50g) grated Parmesan cheese, plus more for serving
  • ¼ cup (a small handful) packed fresh basil leaves, thinly sliced (chiffonade)
  • 2 tablespoons (30g) unsalted butter

Instructions:

  1. Heat olive oil in the pot over medium heat. Add onion and cook until softened and translucent. Add garlic and cook until fragrant.
  2. Add orzo to the pot and toast for a minute or two, stirring constantly.
  3. Pour in the white wine and cook, scraping up any browned bits from the bottom of the pot, until the wine is mostly absorbed.
  4. Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until each ladleful is mostly absorbed before adding the next.
  5. Continue adding broth and stirring until the orzo is cooked through but still al dente (with a slight bite), about 20-25 minutes.
  6. Stir in the corn kernels and Parmesan cheese. Cook until the corn is heated through and the cheese is melted.
  7. Stir in the butter and basil. Season with salt and pepper to taste.
  8. Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.