Creamy orzo dish with garlic, Parmesan, and fresh parsley. Perfect as a quick, hearty side or light main.
# What You'll Need:
→ Pasta
01 - 1 cup orzo pasta
→ Dairy
02 - 2 tablespoons unsalted butter
03 - 1/2 cup freshly grated Parmesan cheese
04 - 1/2 cup heavy cream
05 - 1/4 cup whole milk
→ Aromatics
06 - 3 cloves garlic, minced
07 - 1 small shallot, finely chopped
→ Liquids and Seasonings
08 - 2 cups low-sodium vegetable broth
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Extra grated Parmesan cheese, for serving
# Steps to Follow:
01 - In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and finely chopped shallot, sautéing for 1 to 2 minutes until fragrant but not browned.
02 - Add orzo pasta to the skillet and toast for 1 to 2 minutes, stirring frequently to ensure even coloration.
03 - Pour in the low-sodium vegetable broth, salt, and black pepper. Bring to a gentle simmer and cook, stirring occasionally, until most of the liquid is absorbed and the orzo is tender, about 8 to 10 minutes.
04 - Reduce heat to low. Stir in the heavy cream, whole milk, and freshly grated Parmesan cheese. Mix until the cheese melts and the mixture becomes creamy, about 2 minutes.
05 - Taste and adjust seasoning as needed. Remove the skillet from the heat.
06 - Finish the dish with chopped fresh parsley and additional grated Parmesan cheese, if desired, before serving.
