Description
A rich and comforting Creamy Garlic Parmesan Orzo recipe that combines tender orzo pasta with a luscious garlic-infused creamy Parmesan sauce. Perfect as a side dish or light main, this easy-to-make recipe delivers rich flavors and a velvety texture in just 20 minutes.
Ingredients
Scale
Orzo Pasta
- 1 cup orzo pasta
Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté Garlic: In the same pot, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant, being careful not to burn the garlic.
- Add Liquid Base: Pour in the vegetable broth and bring to a simmer. Then lower the heat and stir in the heavy cream, allowing the mixture to warm through gently.
- Melt Cheese: Gradually add the grated Parmesan cheese while stirring continuously until it melts into a creamy sauce. Season the sauce with salt and pepper to your taste.
- Combine Orzo and Sauce: Stir the cooked orzo into the creamy sauce, ensuring the pasta is well coated. Continue cooking for an additional 2-3 minutes until everything is heated through and well combined.
- Serve: Serve immediately, garnished with fresh chopped parsley for a pop of color and freshness.
Notes
- For a lighter option, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Add cooked chicken or sautéed mushrooms to turn this into a hearty main dish.
- Use freshly grated Parmesan cheese for the best flavor and smoothest sauce.
- Be careful not to overcook the orzo; it should be al dente to hold texture in the creamy sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to prevent the cream from separating.
