Parmesan Orzo Recipe

Creamy Parmesan Orzo is a one pan side dish ready in 20 minutes. Toasted orzo simmered in broth and finished with Parmesan and cream. Better than boxed pasta!

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Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Author: Jennifer Stewart

Ingredients

2 tablespoons butter unsalted
3 cloves garlic minced
1 cup orzo pasta
2 cup chicken broth
2 springs fresh thyme
1 teaspoon salt
1 teaspoon pepper
2 tablespoons heavy cream
¼ cup Parmesan cheese grated
1 tablespoon fresh parsley chopped

Instructions

Melt the butter in a large skillet over medium heat. Stir in the minced garlic and orzo pasta to the pan.
Cook for 1-2 minutes to toast the orzo noodles and the garlic starts to soften and turn golden.
Stir in the chicken broth, fresh thyme, salt, and pepper. Bring to a boil, reduce the heat to a simmer, and simmer for 10-15 minutes or until the orzo is cooked al dente.
Remove the thyme stalks. Stir in the heavy cream and grated Parmesan cheese.
Simmer for 2-3 minutes to allow the cream to be incorporated and the cheese to melt.
Sprinkle with chopped parsley and more freshly grated parmesan. Serve warm and enjoy!

Notes

Toast the orzo in the butter for a minute or two first. It adds a nutty depth and helps the pasta hold its shape.
Grate your own Parmesan for the smoothest, creamiest melt.
Cook the orzo just to al dente. It keeps cooking in the hot sauce.
Stir in a splash of broth or milk when reheating to revive the creamy sauce.
Mince fresh garlic, or use jarred minced garlic to save time.

Nutrition