Description
A creamy, savory orzo pasta infused with garlic and Parmesan, perfect for weeknight dinners or special gatherings.
Ingredients
1 1/2 cups (270 g) dry orzo pasta
3 tablespoons (45 ml) extra virgin olive oil
4 cloves garlic, minced
2 cups (480 ml) low-sodium vegetable broth
1/2 cup (120 ml) whole milk
1 cup (100 g) freshly grated Parmesan cheese
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons (30 g) unsalted butter
2 tablespoons (8 g) chopped fresh parsley
Zest of 1/2 lemon
Instructions
Heat 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Toast the orzo for 2–3 minutes until lightly golden.
Add remaining olive oil and minced garlic. Cook for 30 seconds until fragrant.
Pour in vegetable broth and bring to a simmer. Cook for 8–10 minutes, stirring occasionally.
Stir in milk and butter. Simmer for 2–3 minutes until slightly thickened.
Remove from heat and mix in Parmesan, salt, pepper, red pepper flakes, lemon zest, and parsley. Stir until creamy and well combined.
Notes
Use freshly grated Parmesan for best texture. Adjust liquid as needed when reheating. Add vegetables or protein for variation.
- Prep Time: 5 minutes
- Cook Time: 20 minutes