Creamy Garlic Parmesan Orzo
A creamy, savory dish featuring garlic and Parmesan enveloped around tender orzo pasta, perfect for any meal.
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3-4 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth if preferred)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Instructions
Cooking
- In a saucepan, bring the vegetable broth to a boil. Add the orzo and cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain, but reserve a cup of the broth in case you need to adjust the creaminess later.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, but not burnt.
- Lower the heat and pour in the heavy cream, stirring gently. Allow it to simmer for 2-3 minutes to thicken slightly. Add in the grated Parmesan cheese, stirring continuously until melted and fully incorporated.
- Add the cooked orzo to the creamy mixture. Stir until fully coated. If the orzo seems too thick, add a splash of the reserved broth to reach your desired consistency. Season with salt and pepper to taste.
- Remove from heat, garnish with chopped fresh parsley (if you’re using it), and serve immediately. Enjoy your delicious creation!
Notes
Tip: For a Halal-friendly twist, try using chicken broth or mix it with sautéed vegetables to give added nutrients and flavor. Keep an eye on the garlic; it’s easily adjustable; just aim for golden and fragrant. Avoid overcooking the orzo; it can become mushy if left too long in the boiling water or in the creamy sauce. When storing, let the Creamy Garlic Parmesan Orzo cool completely, then transfer it to an airtight container. It’ll last in the fridge for about 3-4 days. Reheat using a skillet over low heat, adding a splash of vegetable broth or a bit more cream to restore creaminess.