Description
A nutty, creamy skillet of toasted orzo simmered in flavorful broth and finished with freshly grated Parmesan and parsley, ready in under 30 minutes.
Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 2 1/2 cups chicken or vegetable broth
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Your Equipment: Place a large skillet over medium heat and let it warm through.
- Combine Ingredients: Add the olive oil and butter to the skillet, then add the dry orzo and stir to coat.
- Prepare Your Cooking Vessel: Toast the orzo, stirring frequently, until it turns golden and smells nutty, about 4–6 minutes.
- Assemble the Dish: Stir in the minced garlic and cook for about 1 minute, then pour in the broth and bring to a gentle simmer.
- Cook to Perfection: Reduce heat to low, cover the skillet, and simmer for 12–15 minutes or until the liquid is absorbed and the orzo is tender, stirring once or twice.
- Finishing Touches: Remove from heat and stir in the freshly grated Parmesan, salt, and black pepper. Adjust seasoning to taste and add a drizzle of olive oil if desired.
- Serve and Enjoy: Sprinkle with chopped parsley and serve warm as a side or light main.
Notes
- Toast the orzo slowly over medium heat to avoid burning and achieve even golden color.
- Use a flavorful broth instead of water for deeper taste; low-sodium broth gives more control over salt.
- Grate Parmesan fresh for the creamiest texture and best flavor.
- Reheat leftovers with a splash of broth to restore creaminess.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 280
- Sugar: 1.5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 10 mg