Description
A creamy, buttery, and garlicky orzo pasta dish that’s perfect for busy weeknights. Easy to make in one pot with delightful flavors that evoke comfort food.
Ingredients
Main Ingredients
- 1 cup dry orzo (Look for bronze-cut for the best texture.)
- 2 tablespoons butter (Use unsalted for better control of seasoning.)
- 1 tablespoon olive oil (Prevents butter from browning too fast.)
- 3 to 4 cloves fresh garlic, minced (Fresh is best for maximum flavor.)
- 2.25 cups chicken or vegetable broth (Warm broth to infuse flavor.)
- 1/3 to 1/2 cup heavy cream (For a richer texture; half-and-half can be used for lighter version.)
- 3/4 cup freshly grated Parmesan cheese (Grate yourself for better melting.)
- 1/2 teaspoon salt (Adjust according to taste and broth saltiness.)
- 1 pinch black pepper (Season to taste.)
Optional Flavor Boosters
- 1 teaspoon lemon zest (For fresh flavor.)
- 2 cups baby spinach (Add at the end for color and nutrition.)
- 1 cup sautéed mushrooms (For an earthy flavor.)
Instructions
Cooking Orzo
- Melt the olive oil and butter in a medium pot over medium heat.
- Add minced garlic and cook for about 30 seconds until fragrant, but do not let it brown.
- Stir in the dry orzo and toast for 1 to 2 minutes until slightly nutty.
- Pour in the warm chicken or vegetable broth. Season with salt and black pepper, then stir.
- Bring to a gentle simmer, reduce heat to medium-low, and cook uncovered, stirring every minute.
- After about 8 minutes, the liquid should be mostly absorbed, and the orzo should be tender but slightly firm.
- Stir in the heavy cream and freshly grated Parmesan until glossy. If too thick, add more broth or cream to loosen.
- Taste and adjust seasoning if necessary. Finish with lemon zest or extra pepper and serve immediately.
Notes
For a creamier finish, ensure to toast the orzo in garlic and butter before adding liquid. This technique transforms the flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Pasta
- Cuisine: Italian