Creamy Corn Basil Orzotto Recipe A Taste of Italian Summer

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