Description
1 cup orzo pasta
2 tbsp unsalted butter
2 cloves garlic, minced
2 cups chicken or vegetable broth
½ cup heavy cream
½ cup grated Parmesan cheese
½ tsp dried oregano
½ tsp dried basil
¼ tsp red pepper flakes (optional)
Salt and black pepper to taste
¼ cup fresh parsley, chopped (for garnish)
Directions:
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Stir in the orzo and cook for 1-2 minutes until lightly toasted.
Pour in the broth, bring to a simmer, and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Reduce the heat to low and stir in the heavy cream, Parmesan cheese, oregano, basil, red pepper flakes, salt, and black pepper. Mix until creamy and well
combined.
Remove from heat and garnish with fresh parsley. Serve immediately and enjoy!
Prep Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect, creamy orzo every time.
- Toast the Orzo: In your large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant but not browned. Immediately add the dry orzo pasta. Cook, stirring constantly, for 1-2 minutes. You’ll hear a slight crackling and smell a nutty aroma—this toasting step is crucial for depth of flavor.
- Simmer to Cook: Carefully pour in the broth. It will sizzle and steam. Bring the mixture to a lively simmer, then reduce the heat to maintain it. Cook for 8-10 minutes, stirring every few minutes to prevent sticking. The orzo is done when it’s al dente (tender but with a slight bite) and the liquid has reduced to a thick, starchy sauce coating the pasta.
- Create the Cream Sauce: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese is fully melted. Then, add all your seasonings: dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Stir continuously for 1-2 minutes until the sauce is luxuriously creamy and clings to the orzo.
- Finish and Serve: Remove the skillet from the heat. Stir in half of the chopped fresh parsley. Transfer to serving bowls and garnish with the remaining parsley for a fresh, colorful finish.
Serving Suggestions
This versatile orzo makes an excellent side or main dish. For a complete meal, serve it alongside grilled chicken, shrimp, or seared salmon. It also pairs beautifully with simple roasted vegetables like asparagus or cherry tomatoes. To turn it into a heartier vegetarian main, fold in a handful of fresh baby spinach at the end until wilted, or top with toasted pine nuts for added crunch.
How-to Summary
Sauté garlic in butter, toast the orzo, simmer in broth until tender, then stir in cream, Parmesan, and seasonings for a quick, creamy pasta side ready in 15 minutes.
Frequently Asked Questions
Can I use milk instead of heavy cream?
Yes, but the sauce will be less rich and thick. For best results, use half-and-half or whole milk, and consider adding an extra tablespoon of Parmesan to help thicken it.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or milk to loosen the creamy sauce.
Can I make this dish ahead of time?
It’s best served fresh. If preparing ahead, cook the orzo in broth but hold the cream and cheese. Before serving, reheat the orzo and then stir in the dairy components.
What can I substitute for orzo?
Small pasta shapes like acini di pepe, ditalini, or even risotto rice (adjusting liquid and cook time) will work, though the texture will vary.
Is this recipe freezer-friendly?
We do not recommend freezing, as the dairy-based sauce can separate and become grainy when thawed and reheated.
Common Mistakes to Avoid
- Skipping the Toast: Not toasting the orzo misses a key opportunity to develop a nutty, complex flavor base.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly. Always grate a block of Parmesan fresh for the creamiest sauce.
- High Heat with Dairy: Always reduce the heat to low before adding the cream and cheese. Boiling can cause the sauce to curdle or the fat to separate.
- Overcooking the Orzo: Cook just until al dente, as it will continue to absorb sauce off the heat. Mushy orzo ruins the dish’s texture.
Conclusion
This creamy orzo recipe is a testament to how a few simple ingredients can create a restaurant-quality dish in minutes. By toasting the pasta, simmering it in broth, and finishing with rich cream and Parmesan, you achieve a luxurious texture and deep flavor. It’s a reliably impressive side that’s sure to become a regular in your weeknight rotation. Give it a try and enjoy the delicious results!
