Description
One‑pot creamy garlic parmesan orzo—rich, cheesy, garlicky pasta side or main made in about 20 minutes.
Ingredients
- 2½ cups low‑sodium chicken broth
- 1½ cups dry orzo pasta (~278 g)
- 2 cloves garlic, minced
- ¾ tsp salt
- ¼ tsp black pepper
- ½ cup cream (light or heavy)
- ¼ cup freshly grated Parmesan cheese
- 2 Tbsp fresh parsley, chopped
Instructions
- Bring broth to a boil in large saucepan.
- Add orzo, garlic, salt, and pepper; reduce to a simmer.
- Cover and cook, stirring often, until most liquid is absorbed and orzo is tender (~15 min).
- Stir in cream, Parmesan, and parsley.
- Serve immediately, adding extra broth or cream if sauce thickens.
Notes
- Use freshly grated Parmesan for best texture.
- Can add cooked veggies, chicken, bacon, or red pepper flakes.
- Store in fridge 4–5 days; reheat with splash of broth or cream.
- Freeze up to 2–3 months—thaws softer.