Description
A luscious and comforting Creamy Garlic Parmesan Orzo recipe combining tender orzo pasta with a decadent garlic-infused Parmesan cream sauce, perfect as a side dish or a light main course.
Ingredients
Scale
Pasta
- 1 cup orzo pasta
Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain the orzo and set aside.
- Sauté Garlic: In the same pot, melt butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to burn the garlic.
- Add Broth and Cream: Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat and stir in the heavy cream, allowing it to warm through gently.
- Melt Parmesan: Gradually add the grated Parmesan cheese to the pot, stirring continuously until the cheese has melted completely and the sauce is creamy. Season with salt and pepper to taste.
- Combine Orzo and Sauce: Stir the cooked orzo into the creamy sauce, ensuring the pasta is evenly coated. Continue cooking for an additional 2 to 3 minutes until the orzo is heated through and the flavors meld.
- Serve: Serve the creamy garlic Parmesan orzo immediately, garnished with freshly chopped parsley for a burst of color and freshness.
Notes
- Use freshly grated Parmesan cheese for the best flavor and meltability.
- For a richer sauce, you can substitute heavy cream with half-and-half, but the consistency will be lighter.
- Add a pinch of crushed red pepper flakes for a subtle heat variation.
- To make this dish vegetarian, ensure your vegetable broth is free of animal products.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently with a splash of cream or broth.
