15 Minute Creamy Garlic Parmesan Orzo
A quick, creamy garlic Parmesan orzo that comes together in about 15 minutes for an easy weeknight side or light main.
Equipment
- 12" stainless steel skillet
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Knife and cutting board
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter (unsalted)
- 1 small onion, chopped
- 4 cloves garlic, minced
- 2 cups orzo (dry)
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 2 cups chicken broth (low sodium)
- 2 cups half and half
- 1 1/2 cups Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil and butter in a 12" skillet over medium heat until the butter melts, about 30 seconds.
- Add the chopped onion and minced garlic and cook, stirring occasionally, until the onion is softened and the garlic is fragrant, about 2 minutes.
- Stir in the dry orzo and cook in the oil and butter for about 2 minutes, stirring, until the orzo is lightly toasted.
- Season with the salt and pepper, then pour in the chicken broth and half-and-half. Increase heat to bring the mixture to a boil.
- Once boiling, reduce heat to medium-low, cover, and simmer for 5 minutes until the orzo is tender and most liquid is absorbed.
- Remove the lid, stir in the grated Parmesan and chopped parsley until the cheese melts and the sauce is creamy; adjust seasoning if needed.
- Serve immediately.
Notes
- Orzo cooks quickly and absorbs flavor well.
- Use freshly grated Parmesan for best texture.
- Fresh garlic is preferred, but ½ tsp garlic powder can substitute.
- Half-and-half keeps it creamy without being too heavy.
- Use vegetable broth to make it vegetarian.
- Leftovers keep 3–4 days refrigerated.