This Parmesan Orzo is creamy, cheesy and so quick and easy to make! It makes a great side dish, or top with rotisserie or grilled chicken for a main course.
Orzo cooks very quickly, so you can have a flavorful meal on the table in minutes. This Parmesan Orzo combines tender pasta with a silky cream, plenty of Parmesan, and bright herbs for a dish that’s rich, comforting, and hard to resist.
Reasons To Make This Parmesan Orzo
- Super quick and simple to prepare
- A versatile side that pairs with many mains
- Made in one pot for easy cleanup
- Uses common, easy-to-find ingredients
- Tastes like something you’d order at a restaurant
Ingredients
Orzo pasta: Look for it in the pasta aisle — it cooks faster than larger pastas.
Onion and garlic: Sautéed briefly to build flavor.
Chicken broth: Used to cook the orzo; choose low-sodium if you prefer.
Heavy cream: Just enough for a velvety finish.
Parmesan: Freshly grated is best, but pre-grated works in a pinch.
Fresh herbs: Added at the end—parsley is lovely here.
How To Make Parmesan Orzo
Cooking the orzo: In a large skillet or pot, melt the butter over medium heat and cook the diced onion just until it begins to soften. Add the chicken broth, orzo, and garlic. Cover and simmer, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
Finishing: Remove from heat and stir in the heavy cream, grated Parmesan, and chopped fresh herbs. Adjust seasoning with salt and pepper to taste, and let sit a minute so the cheese melts into a smooth, creamy sauce.
FAQs
Yes. Orzo is a small, rice-shaped pasta made from wheat, and it cooks much faster than many other pasta shapes.
Cool leftovers, cover, and refrigerate for up to 4 days.
It thickens as it cools. Reheat gently on the stovetop, adding a splash of broth or milk a little at a time until it loosens and is warmed through.
Suggestions and Tips
Variations: Add mix-ins to change the dish or boost nutrition and flavor:
- Fresh spinach or wilted greens
- Shredded zucchini
- Peas
- Steamed vegetables like broccoli, asparagus, or carrots
- Cooked proteins: chicken, bacon, or sausage
- Any fresh herbs you have on hand (basil, chives, or dill)
- Use vegetable broth for a vegetarian version
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Parmesan Orzo
Ingredients
- 3 tablespoons butter
- 1 small onion, diced
- 4 cups (945ml) chicken broth
- 2 cups (380g) dry orzo pasta
- 3 cloves garlic, minced
- 1 cup (120g) grated Parmesan cheese
- ½ cup (120ml) heavy cream
- 2 tablespoons fresh herbs, chopped
Instructions
- In a large pot or skillet, melt the butter over medium heat. Cook the diced onion just until it begins to soften. Stir in the chicken broth, orzo, and minced garlic. Cover and simmer until the orzo is al dente, stirring occasionally to prevent sticking.
- Remove the pan from the heat and stir in the heavy cream, grated Parmesan, and chopped fresh herbs. Season with salt and pepper to taste. Let sit a minute so the cheese melts and the sauce becomes silky, then serve.
Notes
- Storage: Cool leftovers, cover, and refrigerate for up to 4 days. Reheat gently, adding a bit of broth or cream to loosen the sauce as needed.
Nutrition
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Carbohydrates: 68g
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Protein: 26g
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Fat: 26g
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