Creamy Garlic Parmesan Orzo
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This Creamy Garlic Parmesan Orzo can be on your table in 15 minutes! While it’s perfect as a side dish, I prefer this as a meal on its own because it’s cheesy, creamy and really hits the spot.
What Is Orzo?
I love cooking with orzo not only because it’s pasta, and hello, I’m a pasta lover, but simply because it’s really quick to cook. Quicker than rice. So if you’re in a time crunch and need a side dish that doesn’t require a lot of fuss but still want it to be delicious and impressive, orzo is your friend.
In case you’re wondering, orzo is a small cut pasta that tastes heavenly in creamy dishes just like the one I’m writing out for you all today. It packs some good protein and pairs well with a good variety of veggies, I’ll be sure to give you some good recommendations below. This dish is absolutely divine as a side dish to many an entrees, I find I’m just as happy to eat it as it’s own rich meal!
Pro Tip
Toast your orzo! When you add the orzo to the skillet and let it toast in the oil and butter for a couple of minutes, it starts to turn a beautiful golden brown. This isn’t just about getting it ready to absorb the liquids; it’s about coaxing out a rich, nutty flavor that transforms the entire dish.
Ingredients You’ll Need
- Olive Oil: Opt for a high quality olive oil but you can substitute it with any neutral-flavored oil.
- Unsalted Butter: If you only want salted butter that will work, just adjust the salt amount.
- Onion: For sweetness and depth. Yellow or white onions are great, but shallots could be great also.
- Garlic: Fresh is best, but, if you don’t have any, use garlic powder.
- Orzo: This rice-shaped pasta is perfect for absorbing flavors. If you don’t have any, use a small pasta like ditalini.
- Salt & Pepper: Adjust these to your taste.
- Chicken Broth: Opt for a low sodium or no sodium added broth. Feel free to sub with vegetable broth.
- Half-and-Half: This makes the dish creamy. You can use milk, if you would like a lighter version.
- Parmesan Cheese: It makes this dish nutty, and chees. If you don’t have Parmesan, try Asiago or Grana Padano.
- Fresh Parsley: It’s for a burst of freshness at the end.
Begin by heating up your olive oil and butter in a skillet over medium heat. Next up, stir in your chopped onion and minced garlic. Let these ingredients cook together for about 2 minutes until it softens.
Now, toss in the orzo. Let it cook for 2 minutes in the butter and oil to bring out that nutty flavor. After toasting, season with salt and pepper. Then, pour in your chicken broth and half-and-half. Bring it all to a boil, then reduce the heat, cover it, and let it simmer for about 5 minutes.
The final touch is stirring in the grated Parmesan cheese and fresh parsley. This is when the dish transforms into a creamy, cheesy wonder.
How To Serve
When serving this, think of something that balances the dish, adding either a fresh, crunchy element or a protein to round out the meal. Here’s a list of some great recipes that I find pair wonderfully with this orzo:
Parmesan Herb Chicken
Pan Seared Pork Chops with Gravy
Oven Baked Shrimp
Easy Baked Salmon
Frequently Asked Questions
What else can I add to my orzo for extra flavor?
Oh, there are so many possibilities! Try adding sautéed mushrooms, sun-dried tomatoes, peas, broccoli, or even a handful of spinach for an extra layer of flavor and texture. If you want a bit of a crunch, toasted pine nuts or breadcrumbs could be a delightful addition.
Can this dish be made in advance?
Yes, you can make it in advance! Just remember that the orzo will continue to absorb the liquid, so it might not be as creamy when reheated. If you’re prepping ahead, consider adding a little extra liquid when you reheat it.
How can I make this dish lighter?
To make it lighter, you can substitute the half-and-half with a combination of milk and a splash of cream. Another option is to use a milk alternative like almond or oat milk, though this will change the flavor profile slightly.
Expert Tips
- Pre-toast the Orzo: Always toast the orzo in the skillet before adding liquids. This step deepens the flavor, giving it a delightful nutty taste.
- Grate Cheese Freshly: Use freshly grated Parmesan for the best flavor and melt. Pre-grated cheeses often have anti-caking agents that can affect texture and taste.
- Adjust Liquids as Needed: If the orzo seems too dry, don’t hesitate to add a bit more broth or half-and-half. The key is achieving a creamy, not overly thick, consistency.
Storing Leftovers
You’ll want to store this dish in an airtight container to ensure it lasts for up to 3 – 4 days in the fridge. Unfortunately this cream based pasta dish doesn’t thaw well after being frozen so I don’t recommend storing it in the freezer.
More Delicious Orzo Recipes
Orzo is such an under-appreciated pasta! Add it to your weekly dinner rotation, trust me.
- One Pot Spicy Pork Ragu with Orzo
- One Pot Cheesy Taco Orzo
- Mediterranean Orzo Salad
- Lemon Orzo with Asparagus
- One Pot Greek Chicken Orzo
- Creamy Parmesan Orzo With Chicken and Asparagus
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Creamy Garlic Parmesan Orzo
Video
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter (unsalted)
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 2 cups orzo (dry)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 2 cups chicken broth (low sodium)
- 2 cups half and half
- 1½ cup Parmesan cheese (freshly grated)
- 2 tablespoons fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large skillet add the olive oil, butter and cook for about 30 seconds until the butter melts. Stir in the onion and garlic and let it cook for about 2 minutes until the onion softens and the garlic becomes aromatic.
- Add the orzo to the skillet and let it cook for about 2 minutes just in the oil so that it starts to toast lightly, this will give it a nutty flavor.
- Season with salt and pepper then stir in the chicken broth and half and half. Bring to a boil, then turn the heat down to a medium-low, cover with a lid and let it cook for 5 minutes.
- Remove the lid and stir in the Parmesan cheese and fresh parsley.
- Serve immediately.
Equipment
Notes
- Half and half is equal parts whole milk and light cream and it usually averages 10 to 12% fat, which is usually less than light cream.
- This dish is quite versatile. Add more nutrition to it by adding in spinach, broccoli, mushrooms, peas or asparagus. Also add some protein but adding some chicken, make sure you add it when you cook the onion and give it enough time to cook through.
- You’ll want to store this dish in an airtight container to ensure it lasts for up to 3 – 4 days in the fridge. Unfortunately this cream based pasta dish doesn’t thaw well after being frozen so I don’t recommend storing it in the freezer.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
