🍲 Creamy Garlic Parmesan Orzo
This dish is rich, cozy, and comes together in about 25 minutes — perfect as a side or a main.
🧄 Ingredients
- 1 cup orzo pasta
- 2 tablespoons butter (or olive oil)
- 3–4 cloves garlic, minced
- 2 cups chicken broth (or vegetable broth)
- ½ cup heavy cream (or half-and-half)
- ½–¾ cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: chopped parsley, red pepper flakes, lemon zest
👩‍🍳 Instructions
- Sauté garlic
In a saucepan over medium heat, melt butter. Add garlic and cook for about 30 seconds until fragrant (don’t brown it). - Toast the orzo
Stir in the orzo and cook for 1–2 minutes to lightly toast. - Simmer
Pour in the broth. Bring to a gentle boil, then reduce to a simmer.
Cook 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed. - Make it creamy
Stir in the cream and Parmesan. Cook 1–2 more minutes until thick and silky. - Season & finish
Add salt, pepper, and optional parsley or lemon zest for brightness.
🧀 Ways to Upgrade It
- Add sautéed mushrooms or spinach
- Stir in shredded rotisserie chicken
- Top with grilled shrimp
- Finish with crispy bacon bits
đź’ˇ Texture Tip
If it thickens too much, add a splash of warm broth or milk to loosen it before serving.
If you’d like, I can also share a one-pan baked version that requires even less stirring.
