Creamy Garlic Parmesan Orzo (Print)
Indulgent, cheesy orzo pasta that cooks in just 15 minutes. The perfect balance of creamy texture and nutty, garlicky flavor.
# Ingredients:
01 -
2 tablespoons olive oil
02 -
4 tablespoons unsalted butter
03 -
1 small onion, chopped
04 -
4 cloves garlic, minced
05 -
2 cups dry orzo
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½ teaspoon salt, or to taste
07 -
¼ teaspoon pepper, or to taste
08 -
2 cups low sodium chicken broth
09 -
2 cups half and half
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1½ cups freshly grated Parmesan cheese
11 -
2 tablespoons chopped fresh parsley
# Directions:
01 -
In a large skillet, heat olive oil and butter for about 30 seconds until butter melts. Add onion and garlic, cooking for about 2 minutes until onion softens and garlic becomes aromatic.
02 -
Add orzo to the skillet and cook for about 2 minutes in the oil mixture until it begins to lightly toast, which will develop a nutty flavor.
03 -
Season with salt and pepper, then stir in chicken broth and half and half. Bring to a boil, reduce heat to medium-low, cover with a lid and cook for 5 minutes.
04 -
Remove the lid and stir in the Parmesan cheese and fresh parsley until fully incorporated.
05 -
Serve immediately while hot and creamy.
# Notes:
01 -
Orzo is a rice-shaped pasta that cooks quickly and absorbs flavor well. Look for it near specialty pastas or in the international aisle.
02 -
Use freshly grated Parmesan for the best texture and melt. Pre-shredded varieties tend to be grainy.
03 -
Store leftovers in the refrigerator for 3-4 days. Reheat with a splash of broth or milk to restore creaminess. This dish is not freezer-friendly.
04 -
For a vegetarian version, substitute vegetable broth for chicken broth.