Can I make Garlic Parmesan Orzo Pasta with water instead of broth?

Yes, but it will be less flavorful. Add extra salt, a pinch of garlic powder, and a knob of butter to make up for it.

Can I use heavy cream?

Absolutely. Use a smaller amount and thin with broth so it’s luscious, not gloopy.

What if I only have pre-shredded Parmesan?

It will still taste good, but the texture may be a bit grainy. Melt it off heat and stir longer.

How do I keep the garlic from burning?

Add it after toasting the orzo and keep heat moderate. If it browns too fast, move the pan off the burner for a moment.

Not with regular orzo. Use gluten-free orzo or a small gluten-free pasta and watch the liquid, as timing can vary.

Garlic Parmesan Orzo Pasta - Quick & Delicious!

Description

This comforting and creamy one-pot garlic parmesan orzo pasta is quick to make and packed with flavor, making it a perfect weeknight dinner.

Ingredients

Main Ingredients

1 cup orzo (The star ingredient, cooks quickly and carries sauce beautifully.)
1 tablespoon butter (Use salted butter for extra flavor.)
1 tablespoon olive oil (Prevents butter from browning too quickly.)
3-4 cloves garlic, minced (For even flavor, use fresh garlic.)
1.75 cups chicken broth or vegetable stock (Warm before adding to the pot for best results.)
1/2 cup milk or half-and-half (Creates a creamy finish.)
3/4 cup Parmesan, freshly grated (Freshly grated for the best melting texture.)
Salt and pepper, to taste (Season to your preference.)
Lemon zest or lemon juice (Adds brightness at the end.)
Fresh parsley or chives, chopped (For garnish.)

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Instructions

Preparation

Heat a deep skillet over medium. Add 1 tablespoon butter and a drizzle of olive oil.
Once melted, stir in 1 cup of orzo and toast for 2 to 3 minutes until it smells toasty.
Add 3 to 4 cloves of minced garlic and stir for 30 seconds until fragrant.

Cooking

Pour in 1 and 3/4 cups of warm chicken broth, lower the heat to medium-low, and simmer uncovered for 8 to 10 minutes, stirring occasionally.
When orzo is almost tender and most liquid is absorbed, add 1/2 cup of warm milk or half-and-half and stir gently for 2 minutes.
Pull off the heat and stir in 3/4 cup of freshly grated Parmesan, seasoning with salt and pepper to taste.
Finish with lemon zest and chopped parsley. Serve immediately while creamy.

Notes

If the orzo looks too thick, splash in more warm milk or broth. For leftovers, store in an airtight container for up to 3 days and reheat gently with a splash of milk.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Cuisine: Italian