Creamy Garlic Parmesan Orzo
Butter-toasted orzo simmered in garlic broth, then finished with cream and freshly grated Parmesan for a silky one-pot pasta.
Ingredients
Main Ingredients
- 1.5 cups orzo pasta dry
- 2 tbsp unsalted butter
- 4 garlic cloves minced
- 3 cups chicken or vegetable broth plus more as needed
- ½ cup heavy cream
- ¾ cup Parmesan cheese freshly grated
- salt and black pepper to taste
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Melt the butter in a large, deep skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the orzo and stir for 1 minute to coat and lightly toast.
- Pour in the broth and bring to a boil, then reduce to a gentle simmer. Cook for 10 to 12 minutes, stirring often, until the orzo is just tender and most of the liquid is absorbed. Add a splash more broth if it dries out too soon.
- Reduce the heat to low and stir in the cream for 1 to 2 minutes.
- Remove from the heat and stir in the Parmesan a handful at a time until melted and creamy. Season with salt and pepper.
- Rest for 2 minutes, then top with parsley and serve hot.
Notes
Nutrition values are an estimate per serving, based on 4 servings. Use freshly grated Parmesan for the smoothest sauce and add it off the heat. Store leftovers in the refrigerator for up to 3 days and reheat with a splash of broth or milk.