Garlic Parmesan Orzo (Printable Version)
Tender orzo simmered in broth, enriched with butter, garlic and Parmesan for a creamy, comforting side or main dish.
# Ingredients:
01 -
1 pound orzo pasta
02 -
4 tablespoons unsalted butter
03 -
6 cloves garlic, minced
04 -
1/2 cup grated Parmesan cheese, plus more for serving
05 -
4 cups low-sodium chicken broth
06 -
1/2 cup heavy cream
07 -
1/4 cup chopped fresh parsley
08 -
1/4 teaspoon red pepper flakes (optional)
09 -
Salt and freshly ground black pepper to taste
10 -
2 tablespoons olive oil
# Steps:
01 -
In a large, deep skillet or pot (at least 12 inches in diameter), melt the unsalted butter over medium heat.
02 -
Add the minced garlic. Sauté for 1-2 minutes, stirring constantly, until fragrant and softened, but not browned.
03 -
Add the olive oil to the garlic butter mixture. Stir to combine and let it simmer for another minute.
04 -
Add the orzo pasta to the skillet. Toast for 3-5 minutes, stirring constantly, until lightly golden brown.
05 -
Pour in the chicken broth.
06 -
Bring to a simmer over medium heat. Reduce heat to low, cover, and cook for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally.
07 -
The orzo should be tender but slightly firm to the bite (al dente). Add more broth if needed. If there's too much liquid, remove the lid and cook for a few more minutes, stirring constantly.
08 -
Remove from heat. Stir in the Parmesan cheese until melted and smooth.
09 -
Add the heavy cream and stir until fully incorporated.
10 -
Season with salt, pepper, and red pepper flakes if using.
11 -
Stir in the chopped fresh parsley.
12 -
Serve hot, garnished with extra Parmesan cheese and parsley if desired.