Description
1 cup orzo pasta
2 tbsp unsalted butter
4 cloves garlic, minced
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tsp dried Italian seasoning
½ tsp red pepper flakes (optional)
2 tbsp fresh parsley, chopped
Salt and black pepper, to taste
2 cups chicken broth
Directions:
Cook the orzo according to package directions, draining and reserving ½ cup of pasta water.
While the orzo cooks, melt butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the chicken broth to the skillet and bring to a simmer. Stir in the cooked orzo, Parmesan, and mozzarella cheeses until melted and creamy.
Add the dried Italian seasoning, red pepper flakes (if using), and fresh parsley. Season with salt and pepper to taste.
If the mixture is too thick, add reserved pasta water a little at a time to achieve the desired consistency.
Serve immediately and enjoy your creamy, cheesy garlic butter orzo!
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 Garlic Butter Orzo every time.
- Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Before draining, carefully reserve ½ cup of the starchy pasta water. Drain the orzo and set aside.
- Sauté the Aromatics: In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Once melted and slightly foamy, add the minced garlic. Sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.
- Create the Sauce Base: Pour the 2 cups of chicken broth into the skillet with the garlic butter. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 2 minutes.
- Combine and Cheese: Reduce the heat to low. Add the drained orzo to the skillet. Stir in the grated Parmesan and shredded mozzarella cheeses until fully melted and a luxuriously creamy sauce forms.
- Final Seasoning: Add the dried Italian seasoning, optional red pepper flakes, and chopped fresh parsley. Season generously with salt and black pepper to taste.
- Adjust Consistency: If the orzo appears too thick or dry, incorporate the reserved pasta water, one tablespoon at a time, until your desired creamy consistency is reached.
Serving Suggestions
This versatile orzo dish pairs beautifully with a variety of mains. Serve it alongside a simple grilled chicken breast, pan-seared salmon, or roasted shrimp. For a vegetarian meal, pair it with roasted vegetables like asparagus or cherry tomatoes. Garnish with extra parsley, a sprinkle of Parmesan, or a drizzle of high-quality olive oil for a restaurant-quality finish.
How-to Summary
Boil and drain orzo, reserving pasta water. Sauté garlic in butter. Simmer with broth. Mix in cooked orzo and cheeses off heat until creamy. Season with Italian herbs, red pepper, parsley, salt, and pepper. Thin with reserved water if needed. Serve hot.
Frequently Asked Questions
Can I use a different type of pasta? Yes, small pasta shapes like ditalini, small shells, or even fregola sarda will work, though cooking times will vary.
How can I make this dish vegetarian? Simply substitute the chicken broth with an equal amount of high-quality vegetable broth.
Can I prepare this orzo ahead of time? It’s best served immediately. As it sits, the orzo will continue to absorb moisture. Reheat gently on the stovetop with a splash of broth or milk to restore creaminess.
What can I use instead of mozzarella? For a similar melt, try Fontina, Provolone, or a mild Monterey Jack. For a stronger flavor, use Gruyère.
Why is my cheese sauce clumpy or stringy? Ensure the heat is on low when adding the cheese. High heat can cause cheeses, especially mozzarella, to seize and become stringy instead of melting smoothly into a sauce.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic tastes bitter. Sauté just until fragrant.
- Skipping the Pasta Water: The starchy water is crucial for adjusting consistency and helping the sauce emulsify. Always reserve it.
- Using Pre-Grated Cheese: Pre-grated cheeses contain anti-caking agents that can prevent smooth melting. For the creamiest result, shred your own cheese from a block.
- Adding Cheese on High Heat: Always reduce the heat to low before adding cheese to prevent separation and graininess.
Conclusion
This Creamy Garlic Butter Orzo is the ultimate quick, comforting side dish that feels indulgent yet comes together in minutes. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a perfectly creamy, cheesy, and flavorful result every time. Its simplicity and versatility make it a guaranteed crowd-pleaser for busy weeknights or elegant dinners alike.
