Creamy Garlic Parmesan Orzo (Print View)

Orzo blends with garlic, Parmesan, and milk for a velvety, flavor-packed dish ready in 30 minutes.

# Components:

→ Pantry & Pasta

01 - 1 cup orzo pasta
02 - 2 cups low-sodium vegetable broth
03 - 1 cup whole milk

→ Dairy

04 - 1/2 cup freshly grated Parmesan cheese
05 - 2 tablespoons unsalted butter

→ Vegetables & Aromatics

06 - 3 cloves garlic, finely minced
07 - 1 small shallot, finely diced

→ Seasoning

08 - 1/4 teaspoon freshly ground black pepper
09 - Salt, to taste
10 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Melt unsalted butter in a medium saucepan over medium heat. Add shallot and garlic, sauté for 2 to 3 minutes until fragrant and translucent.
02 - Add orzo pasta to the saucepan and stir to evenly coat in melted butter. Toast for 1 to 2 minutes, stirring frequently.
03 - Pour in low-sodium vegetable broth and whole milk. Stir well, bring to a gentle simmer, then reduce the heat to low.
04 - Cook, stirring frequently, for 10 to 12 minutes until orzo is tender and most of the liquid has been absorbed.
05 - Stir in freshly grated Parmesan cheese and black pepper until the mixture is creamy. Adjust seasoning with salt as needed.
06 - Remove the saucepan from heat and let rest for 2 to 3 minutes to thicken before serving. Garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • It tastes like the kind of restaurant side you always wish you could recreate, but it’s easier than it looks.
  • The leftovers rarely make it to the next day—the creamy texture and garlic perfume make this irresistible comfort food.
02 -
  • If you walk away for too long, the orzo can stick—or, worse, scorch—so keep that spoon moving.
  • One magical addition: a splash of cream at the end turns this dish from creamy to positively luxurious.
03 -
  • Use a heavy-bottomed saucepan to prevent the orzo from burning.
  • Letting the dish rest for two to three minutes off the heat thickens it perfectly—no need for extra starch or flour.
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