Creamy Garlic Parmesan Orzo Easiest Recipe Ever :- In fifteen minutes, you can have this Creamy Garlic Parmesan Orzo on the table! This is a great supper on its own, but it’s also a great side dish because it’s creamy, cheesy, and perfectly satisfying.
Creamy Garlic Parmesan Orzo Easiest Recipe Ever
I enjoy cooking with orzo not only because it’s pasta—hey, I love pasta—but also because it cooks very quickly. faster than rice. Orzo is your buddy if you’re short on time and need a tasty side dish that doesn’t need much preparation but yet looks impressive.
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter (unsalted)
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 2 cups orzo (dry)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 2 cups chicken broth (low sodium)
- 2 cups half and half
- 1½ cup Parmesan cheese (freshly grated)
- 2 tablespoons fresh parsley (chopped)
Instructions
Add the butter and olive oil to a large skillet, and cook until the butter melts, which should take about 30 seconds. Add the onion and garlic, stirring, and simmer for approximately 2 minutes, or until the onion is tender and fragrant.
To give the orzo a nutty flavor, add it to the skillet and cook it for approximately two minutes, just until it begins to toast in the oil.
Add salt and pepper for seasoning, then mix in the half-and-half and chicken broth. After bringing to a boil, reduce the heat to medium-low, place a lid on it, and cook for five minutes.
Take off the top and mix in the fresh parsley and Parmesan cheese.
Serve right away.
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Notes
Half and half is composed of equal parts whole milk and light cream, with an average fat content of 10 to 12%, which is typically lower than that of light cream.
This is a very adaptable dish. Add some spinach, broccoli, mushrooms, peas, or asparagus to it to up the nutritional value. Additionally, add some protein in the form of chicken, but be sure to add it after the onion has begun to sauté and allow it enough time to cook completely.
To guarantee that this dish keeps for up to three or four days in the refrigerator, you should store it in an airtight container. I regret to inform you that this cream-based pasta dish does not freeze well and should not be kept in the freezer.
Nutrition Information
- Serving: 1serving
- Calories: 518kcal (26%)
- Carbohydrates: 44g (15%)
- Protein: 20g (40%)
- Fat: 29g (45%)
- Saturated Fat: 16g (100%)
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Trans Fat: 0.3g
- Cholesterol: 65mg (22%)
- Sodium: 673mg (29%)
- Potassium: 345mg (10%)
- Fiber: 2g (8%)
- Sugar: 6g (7%)
- Vitamin A: 827IU (17%)
- Vitamin C: 4mg (5%)
- Calcium: 407mg (41%)
- Iron: 1mg (6%)
Expert Tips
Orzo should always be pre-toasted in a skillet before liquids are added. This step adds a lovely nutty taste to the dish.
Freshly Grate Cheese: For the finest flavor and melting, use freshly grated Parmesan. Anti-caking chemicals, which can alter texture and flavor, are frequently used in pre-grated cheeses.
As needed, adjust the liquids. Don’t be afraid to add a little extra broth or half-and-half if the orzo appears too dry. The secret is to have a creamy consistency—not one that is unduly thick.
