This Parmesan Orzo is creamy, cheesy, and incredibly quick and easy to prepare. It works wonderfully as a side dish or you can top it with rotisserie or grilled chicken for a satisfying main course.
If you haven’t cooked with orzo before, it’s a great time to try it. Orzo cooks very quickly, making it perfect for busy weeknights. This Parmesan orzo turns out rich, creamy, and cheesy — the kind of side dish everyone goes back for seconds on.
Reasons To Make This Parmesan Orzo
- Super quick and simple to prepare
- A versatile side that pairs with many proteins and vegetables
- Everything cooks in one pot for easy cleanup
- Uses everyday, easy-to-find ingredients
- Has a restaurant-quality flavor and texture
Ingredients
Orzo pasta: Find this in the pasta aisle. Its small, rice-like shape cooks quickly and soaks up flavor.
Onion and garlic: These build a savory base for the creamy sauce.
Chicken broth: Used to cook the orzo. Choose low-sodium if you prefer.
Heavy cream: A bit of cream adds a silky, velvety finish.
Parmesan: Freshly grated is best, but pre-grated works in a pinch.
Fresh herbs: Stirred in at the end to brighten the dish; parsley is used here.
How To Make Parmesan Orzo
Cooking the orzo: In a large skillet or pot, melt the butter over medium heat. Add the diced onion and cook until it just begins to soften. Stir in the chicken broth, dry orzo, and minced garlic. Cover and simmer, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
Finishing: Remove the pan from the heat and stir in the heavy cream, grated Parmesan, and chopped fresh herbs. Adjust seasoning with salt and pepper to taste. Serve warm as a side or top with cooked chicken for a complete meal.
FAQs
Yes. Orzo is a type of pasta shaped like grains of rice.
Cool leftovers and store them covered in the refrigerator for up to 4 days.
Orzo firms up as it cools. Reheat gently on the stovetop, adding a little broth or water a tablespoon at a time until warmed and the texture is creamy again.
Suggestions and Tips
Variations: Customize this orzo by adding one or more of the following:
- Fresh spinach stirred in at the end
- Shredded zucchini for extra moisture and veg
- Peas for color and sweetness
- Steamed vegetables like broccoli, asparagus, or carrots
- Cooked protein such as shredded chicken, crispy bacon, or sliced sausage
- Any fresh herbs you have on hand — basil, dill, or chives work well
- Use vegetable broth to make a vegetarian version
Hungry for more? Follow the blog’s social accounts or sign up for the newsletter to get more recipes and updates.
Parmesan Orzo
Ingredients
- 3 tablespoons butter
- 1 small onion, diced
- 4 cups (945ml) chicken broth
- 2 cups (380g) dry orzo pasta
- 3 cloves garlic, minced
- 1 cup (120g) grated parmesan cheese
- ½ cup (120ml) heavy cream
- 2 tablespoons fresh herbs
Instructions
-
In a large pot or skillet, melt the butter over medium heat. Cook the diced onion until it begins to soften. Add the chicken broth, dry orzo, and minced garlic. Cover and simmer, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
-
Remove the pan from heat and stir in the heavy cream, grated Parmesan, and chopped fresh herbs. Taste and season with salt and pepper as needed. Serve immediately.
Notes
- Storage: Cool leftovers, then store covered in the refrigerator for up to 4 days. Reheat gently with a splash of broth to restore creaminess.
Nutrition
Did you make this?Share a photo and tag the creator on social media to show how yours turned out.