Garlic Parmesan Orzo
Garlic parmesan orzo is a simple, one-pan side dish that's ready in 20 minutes or less. Orzo pasta is tossed in a creamy and garlicky parmesan sauce.
Servings 4 servings
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion diced
- 4 cloves garlic minced
- 1.5 cups (255 g) orzo dry
- 24 ounces (680 g) chicken broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 ounces (113 g) heavy cream
- ¾ cup (75 g) grated Parmesan cheese
- 2 teaspoons chopped fresh parsley as a garnish
Instructions
- In a saucepan over medium heat, melt butter. Add onion and cook until edges begin to lightly brown, about 4 to 5 minutes. Add garlic and cook for another 30 seconds.
- Add orzo, broth, salt, and pepper. Bring to a simmer, cover, and reduce heat to low. Cook until al dente according to pasta's package directions. Most of the liquid should be absorbed.
- Remove lid and add heavy cream and parmesan cheese. Stir until cheese has melted and sauce looks creamy.
- Top with fresh parsley and serve.
- If sauce looks thin, remove from heat and allow to set for 5 minutes before serving.
Video
Notes
- Storage: Leftovers will keep for 3-4 days in the refrigerator.
- Freshly grated cheese: Use freshly grated cheese for a smooth sauce. Pre-grated cheese are coated in anti-clumping powders that add a grainy texture when melted.
- Measure exactly: Just enough liquid is added to the recipe to cook the pasta. Adding too much liquid or not enough pasta will result in a runny sauce. Allow finished pasta to sit, uncovered, for up to 5 minutes to allow thin sauce to thicken.
Nutrition
Serving: 0.25of pan | Calories: 460kcal | Carbohydrates: 50g | Protein: 15g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 1263mg | Potassium: 273mg | Fiber: 2g | Sugar: 4g | Vitamin A: 763IU | Vitamin C: 3mg | Calcium: 217mg | Iron: 1mg
