Description
This creamy Garlic Parmesan Orzo is a comforting and flavorful side dish that comes together in just 20 minutes. Orzo pasta is simmered in savory low sodium chicken broth with minced garlic, then finished with rich cream, shredded Parmesan cheese, and fresh parsley for a delightful, satisfying meal accompaniment.
Ingredients
Broth and Pasta
- 2½ cups low sodium chicken broth
- 1½ cups dry orzo pasta (about 278 grams)
Seasonings and Flavorings
- 2 cloves garlic (finely minced)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Finishing Ingredients
- ½ cup cream (any kind: heavy cream for richer flavor, light cream for a thinner texture)
- ¼ cup shredded Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
Instructions
- Simmer Broth: In a large saucepan, bring the low sodium chicken broth to a simmer over high heat to prepare the cooking liquid for the orzo.
- Add Orzo and Seasonings: Add the dry orzo pasta, finely minced garlic, salt, and black pepper to the simmering broth.
- Cook Orzo: Cover the saucepan and reduce the heat to medium-low. Simmer the mixture, stirring often, until most of the broth is absorbed and the orzo is cooked to your preference. If the liquid is absorbed but the orzo isn’t fully cooked, add a splash more broth and continue cooking as needed.
- Combine Cream and Cheese: Stir in the cream and shredded Parmesan cheese thoroughly until the mixture is creamy and well combined.
- Add Parsley and Season: Mix in the chopped fresh parsley, taste the orzo, and adjust seasonings if desired. Serve warm.
Notes
- Use low sodium chicken broth to better control salt levels.
- Heavy cream will give a richer and thicker texture, light cream will make the dish lighter.
- Stir often to prevent sticking or burning at the bottom of the pan.
- Adding extra broth during cooking ensures perfectly tender orzo without drying out.
- Fresh parsley adds brightness; you can substitute with dried parsley if necessary but reduce quantity accordingly.
