Garlic Parmesan Orzo

Creamy garlic Parmesan orzo made in one pan with simple ingredients. This easy side dish is rich, cozy, and perfect with chicken or beef dinners.

Course Side Dish

Cuisine Italian

Keyword orzo recipes

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 443kcal

Author Kathleen

Toast the orzo. Heat olive oil (2 tablespoons) in a large skillet or saucepan over medium heat. Add orzo (1 cup) and cook, stirring constantly, for 1–2 minutes until lightly toasted.
Add the garlic. Stir in minced garlic (3 cloves) and cook for about 30 seconds, just until fragrant.
Simmer until tender. Pour in broth (2 cups) and salt (3/4 teaspoon), bring to a gentle simmer, then reduce heat to medium-low, cover, and cook 10–12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed but the mixture is still slightly saucy.
Make it creamy. Reduce heat to low and stir in heavy cream (1/2 cup), butter (if using) (2 tablespoons), and Parmesan cheese (3/4 cup), adding the cheese gradually while stirring until melted and creamy.
Adjust the sauce. If the sauce is too thick, add a splash of broth to loosen to a smooth, creamy consistency.
Finish and serve. Remove from heat, stir in parsley (2 tablespoons) and Aleppo pepper (1/2 teaspoon), taste, and adjust seasoning as needed. Serve immediately with extra Parmesan and parsley if desired.

Grate your own Parmesan. Pre-shredded cheese contains anti-caking agents that can make sauces grainy.
Finish on low heat. High heat can cause dairy sauces to tighten or separate.
Serve right away. Orzo continues absorbing liquid as it sits, so it’s creamiest straight from the skillet.
Don’t overcook. Tender but not mushy is the goal — check early and adjust liquid as needed.