Ingredients
Scale
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large skillet or pan over medium heat. Add minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it.
- Step 2: Add orzo pasta to the skillet and toast for 1-2 minutes, stirring constantly, until lightly golden.
- Step 3: Pour in the chicken broth, bring to a simmer, and cover the skillet.
- Step 4: Reduce heat to low and cook for 15-20 minutes, or until the orzo is tender and the liquid is absorbed, stirring occasionally.
- Step 5: Remove from heat and stir in Parmesan cheese, butter, and red pepper flakes (if using). Season with salt and pepper to taste.
- Step 6: Serve immediately and garnish with extra Parmesan cheese or fresh parsley, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the orzo with a splash of broth or water to loosen it up and prevent it from drying out.
- Serve this creamy orzo as a side dish with grilled chicken or fish, or enjoy it as a simple vegetarian main course.
- Toasting the orzo before adding the broth adds a nutty flavor and helps prevent it from becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American