Description
This Garlic Parmesan Orzo is the kind of recipe you keep in your back pocket for any night you need comfort fast. It’s rich and creamy without being heavy, packed with garlicky flavor, and comes together in under 20 minutes using one pan. Think risotto vibes with weeknight ease—perfect as a side or cozy enough to eat straight from the pot.
Ingredients
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1 cup orzo pasta
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1 tablespoon butter or olive oil (or half of each)
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2 cloves garlic, minced
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2 cups low-sodium chicken or vegetable broth
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½ cup freshly grated Parmesan cheese
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¼ cup milk or cream (optional, for extra creaminess)
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Salt and freshly cracked black pepper, to taste
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Optional garnish: chopped parsley or lemon zest
Instructions
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Toast the Orzo
Heat butter or olive oil in a medium skillet over medium heat. Add garlic and cook for about 1 minute until fragrant. Stir in dry orzo and toast for 2–3 minutes, stirring often. -
Simmer
Pour in the broth and bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed. -
Make It Creamy
Remove from heat. Stir in Parmesan cheese and milk or cream if using, until smooth and creamy. -
Season & Serve
Season with salt and plenty of black pepper. Garnish if desired and serve warm.
Notes
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Freshly grated Parmesan melts smoother and tastes better than pre-grated.
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If the orzo thickens too much, add a splash of warm broth or water to loosen it.
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Toasting the orzo adds a subtle nutty depth—don’t skip it!