Creamy Garlic Parmesan Orzo

If you love the rich, creamy texture of a classic Italian risotto but don’t have the patience to stand over a stove stirring for 45 minutes, you are going to fall in love with this Creamy Garlic Parmesan Orzo. Because orzo is a small pasta rather than a grain of rice, it releases its starches rapidly, creating a luxurious sauce in just 20 minutes.

Love this? You should also try our 20-Minute Spicy Sausage & Kale Soup!

Why You’ll Love This Recipe

• One-Pan Magic: The pasta cooks directly in the broth, meaning the starches stay in the pan to naturally thicken the sauce. Plus, you only have one pot to wash!
• Versatile: Serve it as a main course with a side salad, or as a decadent side dish alongside roasted chicken or steak.
• Affordable Elegance: It tastes like a $30 dish from a high-end bistro, but it’s made entirely from cheap pantry staples.

The Secret to Perfect Orzo

The most important step in this recipe happens before any liquid touches the pan: toasting the dry pasta. When you stir the dry orzo into the hot butter, shallots, and garlic for two minutes, it develops a deep, nutty flavor that elevates the entire dish. Secondly, make sure you use a block of real Parmigiano-Reggiano and grate it yourself. Pre-grated cheese from a plastic tub is coated in anti-caking agents (like cellulose) which will make your sauce grainy instead of silky smooth.

Creamy Garlic Parmesan Orzo

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 2 tbsp Unsalted butter
• 1 tbsp Olive oil
• 1 medium Shallot, finely diced
• 4 cloves Garlic, minced
• 1 cup Dry orzo pasta
• 2 1/2 cups Vegetable broth (low sodium)
• 1/2 cup Heavy whipping cream
• 3/4 cup Parmesan cheese, freshly grated
• 1 tsp Fresh parsley, chopped (plus more for garnish)
• 1/2 tsp Cracked black pepper

Method

 

Main

1. Heat the butter and olive oil in a large skillet or Dutch oven over medium heat.
2. Add the finely diced shallot and sauté for 3 minutes until softened and translucent.
3. Stir in the minced garlic and dry orzo pasta. Toast the orzo in the butter and aromatics for 2 minutes, stirring constantly until it smells slightly nutty.
4. Pour in the vegetable broth and bring the mixture to a gentle simmer.
5. Reduce the heat to low, cover the skillet, and let it cook for 10-12 minutes, stirring every 3 minutes to prevent the orzo from sticking to the bottom of the pan.
6. Once the orzo is tender and most of the broth is absorbed, remove the skillet from the heat.
7. Stir in the heavy cream, freshly grated parmesan cheese, parsley, and cracked black pepper. Stir vigorously until the cheese melts into a smooth, velvety sauce.
8. Serve immediately, garnished with extra parmesan and parsley.