Creamy Garlic Parmesan Orzo
This creamy garlic Parmesan orzo is a comforting, flavorful dish that’s perfect as a side or even as a main course. The richness of the cream combined with the nuttiness of Parmesan cheese creates a delightful meal.
Equipment
- 1 medium saucepan
- 1 large pot
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 grater
- 1 serving dish
Ingredients
- 1 cup orzo pasta
- 3 cups vegetable or chicken broth Use vegetable broth for a vegetarian version.
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes Optional.
- 2 tablespoons fresh parsley, chopped For garnish.
Instructions
- Bring 3 cups of vegetable or chicken broth to a boil in a large pot.
- Add 1 cup of orzo pasta to the boiling broth and cook for about 8-10 minutes or until al dente, stirring occasionally.
- While the orzo is cooking, heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
- Add 4 minced garlic cloves to the saucepan and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- Once the orzo is cooked, drain any excess broth and return the orzo to the pot.
- Pour the sautéed garlic and oil mixture over the orzo, followed by 1 cup of heavy cream. Stir to combine.
- Gradually add 1 cup of freshly grated Parmesan cheese, stirring until the cheese has melted and the mixture is creamy.
- Season with 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon crushed red pepper flakes if using. Mix well.
- Serve immediately, garnished with chopped fresh parsley.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth. You can easily add vegetables like spinach or peas for a healthier twist to the dish. Leftovers can be stored in the refrigerator for up to 2 days, but the dish may thicken. Add a splash of broth or cream when reheating.