Creamy Garlic Parmesan Orzo (Printable Version)
# What You'll Need:
01 -
2 tablespoons olive oil
02 -
4 tablespoons unsalted butter
03 -
1 small onion, chopped
04 -
4 cloves garlic, minced
05 -
2 cups dry orzo
06 -
½ teaspoon salt, or to taste
07 -
¼ teaspoon pepper, or to taste
08 -
2 cups low sodium chicken broth
09 -
2 cups half and half
10 -
1½ cups freshly grated Parmesan cheese
11 -
2 tablespoons chopped fresh parsley
# Step-by-Step Directions:
01 -
Heat olive oil and butter in a large skillet for about 30 seconds until the butter melts. Add onion and garlic, cooking for about 2 minutes until the onion softens and garlic becomes aromatic.
02 -
Add orzo to the skillet and cook for about 2 minutes in the oil mixture until it begins to lightly toast, developing a nutty flavor.
03 -
Season with salt and pepper, then stir in chicken broth and half and half. Bring to a boil, then reduce heat to medium-low, cover with a lid and simmer for 5 minutes.
04 -
Remove lid and stir in Parmesan cheese and fresh parsley until fully incorporated.
05 -
Serve immediately while hot and creamy.
# Helpful Notes:
01 -
Half and half is equal parts whole milk and light cream, typically containing 10-12% fat, which is less than light cream.
02 -
For added nutrition, incorporate vegetables like spinach, broccoli, mushrooms, peas, or asparagus.
03 -
Add protein by including chicken when cooking the onion, ensuring adequate time for it to cook through.
04 -
Store in an airtight container for 3-4 days in the refrigerator. Not recommended for freezing as the cream-based sauce doesn't thaw well.