Creamy Orzo Pasta
This is basically risotto made with orzo instead of rice - you toast the pasta first, then slowly add liquid until it gets creamy. It's a solid side dish that works with pretty much any protein.
Ingredients
Ingredients (~6 servings)
- 1 1/2 Tbsp butter salted butter
- 1 1/2 Tbsp olive oil
- 1 1/2 cups orzo pasta
- 1 1/2 tsp garlic minced
- 2 1/2 cups chicken stock
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup heavy cream
- 3 Tbsp Parmesan cheese
- 1 tsp fresh parsley chopped, optional
Instructions
- Melt butter and olive oil in a large skillet over medium heat.
- Add orzo and cook 2-3 minutes, stirring, until lightly browned and crackling.
- Clear a spot in the center, add garlic, and cook 30-60 seconds until fragrant.
- Stir in chicken stock, thyme, salt, and pepper. Bring to a simmer and cover.
- Cook over low heat 10-12 minutes, stirring often, until liquid is absorbed and pasta is tender.
- Stir in heavy cream and cook 1-2 minutes until absorbed.
- Remove from heat and stir in Parmesan cheese until melted and creamy.
- Garnish with parsley if desired.
Notes
Add 2-3 tablespoons stock if orzo becomes too dry during cooking.
Did you make this recipe?Let me know how you liked it below!