Description
This creamy garlic Parmesan orzo is a rich and comforting side dish featuring tender orzo pasta tossed in a luscious sauce made from butter, garlic, vegetable broth, heavy cream, and Parmesan cheese. Garnished with fresh parsley, it’s perfect for a quick and flavorful addition to any meal.
Ingredients
Scale
Main Ingredients
- 1 cup orzo pasta
- 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
- 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 the package instructions until al dente. Drain the pasta well 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 until fragrant, being careful not to burn the garlic.
- Add Broth and Cream: Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat and stir in the heavy cream, allowing it to warm through gently.
- Melt Parmesan Cheese: Gradually add the grated Parmesan cheese to the pot, stirring constantly until the cheese melts smoothly into a creamy sauce. Season with salt and pepper to your taste.
- Combine Orzo and Sauce: Stir the cooked orzo into the creamy sauce, ensuring that the pasta is fully coated. Cook for an additional 2-3 minutes, stirring frequently, until the orzo is heated through.
- Serve: Transfer to serving bowls and garnish with fresh chopped parsley. Serve immediately while warm for best flavor and texture.
Notes
- For a richer flavor, use freshly grated Parmesan cheese instead of pre-grated.
- To make this dish vegetarian, ensure the Parmesan cheese is free of animal rennet.
- You can substitute vegetable broth with chicken broth if not keeping vegetarian.
- Adjust the consistency by adding more broth or cream to your preference.
- Leftovers can be refrigerated and reheated gently on the stovetop with a splash of broth or cream to loosen the sauce.
