Description
A creamy garlic Parmesan orzo side dish made with broth, butter, garlic, half and half, Parmesan cheese, and herbs.
Ingredients
Scale
- 2 cups orzo
- 2 1/2 cups low-sodium chicken broth or vegetable broth
- 1–2 tablespoons olive oil, for toasting
- 4 tablespoons butter
- 1/4 cup finely diced onion
- 3 garlic cloves, minced
- 3/4 cup grated Parmesan cheese
- 1/2 cup half and half, room temperature
- 2–3 tablespoons chopped parsley or basil, or 1 teaspoon dried herbs
- 1/2 teaspoon salt, plus more to taste
- Black pepper, to taste
Instructions
- Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Add the orzo and cook, stirring often, until it starts to turn lightly golden.
- Add 1/2 cup of the broth and stir until mostly absorbed. Add the remaining broth, bring to a simmer, then reduce the heat to low. Cover and cook for 10–15 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- While the orzo cooks, melt the butter in a large saucepan over medium heat. Add the onion and garlic, season with salt and pepper, and cook for 2–3 minutes, until softened.
- Reduce the heat to low. Stir in the half and half, Parmesan cheese, and parsley or basil. Stir until the cheese melts and the sauce is smooth.
- Add the cooked orzo to the sauce and stir until creamy and combined. Taste and adjust salt and pepper as needed. Serve warm.
Notes
- Creaminess: Orzo thickens as it sits. If it becomes too thick, stir in a splash of broth, milk, or half and half until creamy again.
- Cream: For the smoothest sauce, let the half and half come closer to room temperature before adding it to the pan and keep the heat low.
- Broth: Chicken broth gives the most savory flavor, but vegetable broth also works.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
