# What You'll Need:
→ Pasta
01 - 1 cup orzo pasta
→ Dairy
02 - 2 tablespoons unsalted butter
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 3/4 cup freshly grated Parmesan cheese
→ Vegetables & Aromatics
06 - 3 cloves garlic, minced
07 - 1 small shallot, finely chopped
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon crushed red pepper flakes
11 - 2 tablespoons fresh parsley, chopped
→ Liquids
12 - 2 cups low-sodium vegetable broth
# Steps to Follow:
01 - Melt unsalted butter in a large skillet over medium heat. Add finely chopped shallot and cook for 2 to 3 minutes until softened and translucent.
02 - Incorporate minced garlic and sauté for 1 minute until aromatic.
03 - Stir in orzo pasta and cook for 1 to 2 minutes, stirring constantly to lightly toast.
04 - Pour in low-sodium vegetable broth. Bring to a steady simmer, then lower the heat to medium-low. Cook, stirring frequently, for 8 to 10 minutes until most of the liquid has absorbed and the orzo is al dente.
05 - Add whole milk and heavy cream to the skillet. Cook, stirring regularly, for 3 to 4 minutes until the mixture becomes creamy and thickened.
06 - Remove skillet from heat. Stir in freshly grated Parmesan cheese until cheese is melted and sauce is smooth. Season with salt, black pepper, and optional crushed red pepper flakes.
07 - Transfer to plates or bowls and garnish with chopped fresh parsley. Serve immediately for best texture and flavor.
