Creamy Garlic Parmesan Orzo: 20-Minute Make-Ahead Side Dish
By Isabella Quinn
Prep
5 min
Cook
15 min
Total
20 min
Servings
4
Level
Easy
Make four servings of garlic and Parmesan orzo to eat now or at a later time by cooking all the orzo in a skillet and separating it after cooling. Top each serving with parsley. Risotto-style orzo absorbs vegetable broth to make a tasty sauce with garlic and Parmesan flavors.
Olive oil and butter are used as fats to sauté shallots and garlic. Red pepper flakes can be added for more flavor. Orzo is sautéed with oil and garlic and cooked in vegetable broth. Half and half is added at the end of cooking to make the dish creamy without using heavy cream. Freshly grated Parmesan cheese is also added for flavor.
As orzo cooks, look for tender orzo and mostly drained liquid in the cooking pot, not an empty pot. Turn the heat down when adding half and half. The half and half should warm but not boil. A common issue with this recipe is oversalting when using salted vegetable broth. Season with salt and pepper at the end of cooking.
Use cooked orzo as a side dish with chicken, fish, or roasted vegetables. To reheat cold orzo, cook it in a saucepan over low heat. The sauce on reheated orzo may be thick; you can add milk or broth to restore its creamy consistency. Do not freeze cooked orzo.
Why we keep this one around
- A four-person skillet recipe serves more than four because the orzo is cooked in the skillet with broth and other ingredients.
- Reheating leftover refrigerated foods with milk or broth over low heat will help loosen the sauce.
- The recipe is suitable for planned meals because it can be prepared in 5 minutes and takes 15 minutes to cook, an acceptable amount of time to prepare dinner on a busy weeknight.
- Serve it alongside chicken, seafood, and other vegetables. The garlic-parsley sauce can be used as a side or main course.
- One large skillet can be used for sautéing and other purposes during cooking, saving on the number of dishes to prepare and clean up.
- Fresh parsley can be saved for garnish because it will not combine with leftover orzo with a creamy sauce that has been reheated.
Ingredients
- •2 tbsp olive oil
- •1 tbsp butter (20 g)
- •1 large shallot (finely chopped)
- •4 garlic cloves (finely chopped)
- •¼ tsp red chili flakes (optional)
- •2 cups orzo (300 g)
- •2 ½ cups vegetable broth (600 ml)
- •1 cup half and half (single cream; 200 ml)
- •½ cup freshly grated Parmesan (50 g)
- •salt (to taste)
- •freshly ground black pepper (to taste)
- •fresh parsley (a handful, for garnish)
Instructions
- 1
Heat the olive oil and butter in a large skillet or pan over medium heat until the butter is melted.
- 2
Add the chopped shallot and garlic.
- 3
Sauté for 2-3 minutes, until the shallot is translucent and the garlic is fragrant.
- 4
Add the red chili flakes, if using, and orzo.
- 5
Stir to coat the orzo with the oil and butter.
- 6
Pour the vegetable broth into the pan and stir to combine.
- 7
Bring the mixture to a boil, then reduce the heat to low.
- 8
Simmer for 10-15 minutes, until the orzo is tender and has absorbed most of the broth.
- 9
Pour the half and half into the pan and stir to combine.
- 10
Heat over low heat until hot but not boiling.
- 11
Stir in the freshly grated Parmesan.
- 12
Season with salt and freshly ground black pepper to taste.
- 13
Remove the pan from the heat and sprinkle with fresh parsley.
FAQ
Nutrition (per serving)
396
Calories
12g
Protein
20g
Fat
42g
Carbs
Reviews
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