Ingredients
Scale
- 1 ½ cups orzo pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 ½ cups Parmesan cheese, freshly grated
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 4 cups water or chicken broth
- 1 teaspoon salt (for the water or broth)
Instructions
- Bring 4 cups of water or chicken broth to a boil with 1 teaspoon salt. Add orzo and cook until al dente, about 7 to 9 minutes. Drain if needed, leaving a little cooking liquid.
- While the orzo cooks, heat olive oil and butter in a pan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add the cooked orzo to the pan with the garlic and butter. Toss well to coat, adding reserved cooking liquid or more olive oil if the orzo looks dry.
- Remove from heat and stir in freshly grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
- Top with chopped fresh parsley if desired. Serve warm as a side or a light main dish.
Notes
For extra flavor, toast the orzo in olive oil before adding cooking liquid. Using freshly grated Parmesan enhances creaminess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg