Garlic Parmesan Orzo Pasta (Printable Version)

Creamy orzo dish with garlic, Parmesan, and fresh parsley. Perfect as a quick, hearty side or light main.

# What You'll Need:

→ Pasta

01 - 1 cup orzo pasta

→ Dairy

02 - 2 tablespoons unsalted butter
03 - 1/2 cup freshly grated Parmesan cheese
04 - 1/2 cup heavy cream
05 - 1/4 cup whole milk

→ Aromatics

06 - 3 cloves garlic, minced
07 - 1 small shallot, finely chopped

→ Liquids and Seasonings

08 - 2 cups low-sodium vegetable broth
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - Extra grated Parmesan cheese, for serving

# Steps to Follow:

01 - In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and finely chopped shallot, sautéing for 1 to 2 minutes until fragrant but not browned.
02 - Add orzo pasta to the skillet and toast for 1 to 2 minutes, stirring frequently to ensure even coloration.
03 - Pour in the low-sodium vegetable broth, salt, and black pepper. Bring to a gentle simmer and cook, stirring occasionally, until most of the liquid is absorbed and the orzo is tender, about 8 to 10 minutes.
04 - Reduce heat to low. Stir in the heavy cream, whole milk, and freshly grated Parmesan cheese. Mix until the cheese melts and the mixture becomes creamy, about 2 minutes.
05 - Taste and adjust seasoning as needed. Remove the skillet from the heat.
06 - Finish the dish with chopped fresh parsley and additional grated Parmesan cheese, if desired, before serving.

# Additional Tips::

01 -
  • Uses mostly pantry staples you likely have on hand
  • Ready in about 25 minutes so it is perfect even on busy nights
  • Naturally vegetarian and easy to adapt for various diets
  • Rich flavor without needing dozens of ingredients
  • Super creamy texture thanks to the perfect balance of orzo and dairy
02 -
  • Excellent source of comfort with a silky finish and simple ingredients
  • Quickly absorbs flavors so it works with many vegetables
  • Both kid friendly and easy to adapt for adults who crave more spice
03 -
  • Always toast the orzo at the start for best taste and texture
  • Grate Parmesan yourself the texture and flavor are miles above bagged cheese
  • Be patient stirring in the dairy at the end this is when the sauce thickens and turns silky
  • Use a heavy bottomed skillet for even heat and less risk of scorching milk

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