Creamy Garlic Parmesan Orzo
If you love the creamy, luxurious texture of risotto but don’t have the patience to stand at the stove stirring for 40 minutes, this Creamy Garlic Parmesan Orzo is exactly what you need. Orzo is a tiny, rice-shaped pasta that releases its starches as it cooks, naturally thickening the broth into a velvety sauce with very little effort on your part.
Love this? You should also try our Slow Cooker Honey Garlic Chicken!
Why You Need to Toast Your Orzo
The most important step in this recipe happens before the liquid is even added. Toasting the dry orzo in the garlic butter for a couple of minutes adds an incredible depth of nutty flavor to the final dish. It also slightly hardens the outside of the pasta, preventing it from turning into mush as it absorbs the broth.
Serving Suggestions
This dish is incredibly versatile. It makes a stunning side dish for roasted chicken, seared steak, or baked salmon. However, it’s so rich and satisfying that it can easily serve as a vegetarian main course alongside a crisp green salad. If you have leftovers, they reheat beautifully on the stove with just a splash of extra broth or water to bring the creamy sauce back to life.
Ingredients
Method
- Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the dry orzo to the skillet and toast it in the garlic butter for 2 minutes, stirring frequently until lightly golden.
- Pour in the broth and bring to a simmer. Reduce heat to low, cover, and let cook for 10-12 minutes, or until the liquid is mostly absorbed and orzo is tender.
- Stir in the heavy cream and grated parmesan cheese. Cook for an additional 2 minutes until the sauce is thick and creamy.
- Garnish with fresh parsley and extra parmesan cheese before serving.