Creamy Cacio e Pepe Orzo Risotto with Rosemary Chicken

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• 1 tbsp + 2 tbsp olive oil
  Ingredient note

  Source: 1 tbsp olive oil; Source: 2 tbsp olive oil
• ½ each onion (finely chopped )
  Ingredient note

  Source: ½ onion (finely chopped )
• 3 each + 2 each garlic cloves (crushed )
  Ingredient note

  Source: 3 garlic cloves (crushed ); Source: 2 garlic cloves (crushed )
• 2 cups orzo
  Ingredient note

  Source: 2 cups orzo
• ½ cup white wine
  Ingredient note

  Source: ½ cup white wine
• 3 cups chicken stock
  Ingredient note

  Source: 3 cups chicken stock
• 1 cup cream
  Ingredient note

  Source: 1 cup cream
• 1½ tsp black pepper
  Ingredient note

  Source: 1½ tsp black pepper
• ½ cup Parmesan cheese (grated )
  Ingredient note

  Source: ½ cup Parmesan cheese (grated )
• As Needed + 1 tsp salt
  Ingredient note

  Source seasoning: salt (to taste ); Source: 1 tsp salt
• 4 each chicken breasts
  Ingredient note

  Source: 4 chicken breasts
• 2 tsp rosemary (finely chopped )
  Ingredient note

  Source: 2 tsp rosemary (finely chopped )
• ½ tsp paprika
  Ingredient note

  Source: ½ tsp paprika
• 2 tsp lemon juice
  Ingredient note

  Source: 2 tsp lemon juice
• ½ tsp pepper
  Ingredient note

  Source: ½ tsp pepper

1. Mix together the olive oil, lemon juice, rosemary, garlic, paprika, salt and pepper.
2. Carefully slice the chicken in half, resulting in two thin cutlets.
3. Pour the marinade over the chicken and allow to marinate while you make the orzo risotto.
4. In a large, deep pan or braiser, heat the olive oil. Add the onion and garlic and cook until soft and fragrant.
5. Add the orzo white wine and allow to reduce. Pour in the stock and cream then season with salt and pepper.
6. Reduce the heat and partially cover with a lid then allow to simmer for 10 minutes until the orzo is cooked and creamy. Add the Parmesan cheese and adjust seasoning if necessary.
7. In a large pan set over high heat, cook the chicken for 2-3 minutes per side until golden and cooked through.
8. Serve the orzo with the chicken with lemon wedges and extra Parmesan grated over the top.