Last updated on April 13th, 2019 at 10:32 pm
This Creamy Garlic Parmesan Orzo can be on your table in 15 minutes! While it’s perfect as a side dish, I prefer this as a meal on its own because it’s cheesy, creamy and really hits the spot.
Today’s been a crazy busy day full of appointments and grocery shopping, so on days like this there’s nothing I like more than a one pot 15 minute dish. And yes, this orzo dish is ready and on your dinner table in just 15 minutes. On top of it being super quick, it’s also very comforting and delicious. We’re talking creamy, cheesy orzo.
While this is the perfect side dish to your choice of protein, I really love to eat this as a meal on its own. This is all I need, a serving of this creamy cheesy goodness and I’m a happy girl.
I love cooking with orzo not only because it’s pasta, and hello, I’m a pasta lover, but simply because it’s really quick to cook. Quicker than rice. So if you’re in a time crunch and need a side dish that doesn’t require a lot of fuss but still want it to be delicious and impressive, orzo is your friend.
Another great thing about this recipe, besides it being, quick, one pot and delicious, is the fact that it’s quite versatile. I actually give you the basic recipe here, but feel free to add spinach to it, or broccoli, asparagus, peas, mushrooms. And don’t stop there, add in some chicken and get in some proteins too. If you do all that, you really do turn this awesome side dish, into an incredible meal.
Orzo is such an under-appreciated pasta! Add it to your weekly dinner rotation with some of my other recipes:
- One Pot Spicy Pork Ragu with Orzo
- One Pot Cheesy Taco Orzo
- Mediterranean Orzo Salad
- Lemon Orzo with Asparagus
- One Pot Greek Chicken Orzo
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Creamy Garlic Parmesan Orzo
Ingredients
- 2 tbsp olive oil
- 4 tbsp butter unsalted
- 1 small onion chopped
- 4 cloves garlic minced
- 2 cups orzo dry
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 2 cups chicken broth low sodium
- 2 cups half and half
- 1 1/2 cup Parmesan cheese freshly grated
- 2 tbsp fresh parsley chopped
Instructions
- In a large skillet add the olive oil, butter and cook for about 30 seconds until the butter melts. Stir in the onion and garlic and let it cook for about 2 minutes until the onion softens and the garlic becomes aromatic.
- Add the orzo to the skillet and let it cook for about 2 minutes just in the oil so that it starts to toast lightly, this will give it a nutty flavor.
- Season with salt and pepper then stir in the chicken broth and half and half. Bring to a boil, then turn the heat down to a medium-low, cover with a lid and let it cook for 5 minutes.
- Remove the lid and stir in the Parmesan cheese and fresh parsley.
- Serve immediately.
Watch How To Make It
Notes
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Nutrition
Beth says
April 16, 2019 at 4:30 pmThe only changes I made were to replace the half and half with broth and throw in some frozen peas at the end. SUPER easy to make and delish!
Susan says
April 5, 2019 at 4:45 pmThis is delicious and I follow the recipe exactly except my orzo doesn’t cook in 5 minutes. More like 15 minutes.
Nicole Beaulieu says
April 8, 2019 at 10:08 amEvery brand is different! As long as it’s tasty that’s all that matters.
Grace says
January 24, 2019 at 4:36 pmSo decadent! My 8 year old approves! I added baby spinach, mushrooms and leftover chicken breast.
Lorrie says
November 5, 2018 at 3:02 pmI made this recipe, I substituted one can of evaporated milk because I did not have enough half-and-half. It is delicious!
Justine says
October 7, 2018 at 1:11 pmI am making this for the first time tonight with grilled shrimp, and was just curious if I’m supposed to use 1/2 cup of Parmesan or 1 1/2 cups? 1 1/2 just sounded like a lot, so I wanted to be sure. Thanks in advance!
Joanna Cismaru says
October 7, 2018 at 5:41 pmIt’s 1 1/2 cups. You can reduce the cheese if you want to.
Justine says
October 7, 2018 at 6:53 pmThank you! I made it tonight as a side dish for dinner, and my family visiting from out of town loved it! I used 1 cup of Parmesan with all other measurements the exact same, and it was delicious. Will definitely make again!
Joanna Cismaru says
October 8, 2018 at 10:55 amGlad you enjoyed it, Justine!
Katie Davis says
August 4, 2018 at 12:14 pmI seriously make this all the time now! Always a bit hit!
Nikitia Meeks says
July 25, 2018 at 8:25 pmSo flavorful and creamy. I just ate two bowls of heaven. Thank you!!!
Nicole Beaulieu says
July 26, 2018 at 3:12 pmIsn’t it amazing? We’re so glad you love it!
Den Shewman says
May 23, 2018 at 9:12 pmEasy recipe and great dish! Question: What temp should the skillet be at for steps 1 and 2? I ended up a little below medium-high. Also, my orzo (Barilla) took 10 minutes, FWIW.
Thanks for the great recipes!
Nicole Beaulieu says
May 24, 2018 at 11:32 amMedium to medium-high is perfect. Yeah, different brands will have different cook times and may even require a splash more broth. Don’t worry if your cook times differ a bit from ours! It will still turn out delicious 🙂
Den says
May 24, 2018 at 12:46 pmIt did! 🙂
S.L. Schwartz says
April 4, 2018 at 7:47 amI made this recipe recently (with chicken & asparagus) according to your recipe and the family absolutely loved it — this is an awesome week-night treat and will definitely be made again and again. Thank you for sharing!
Joanna Cismaru says
April 5, 2018 at 10:19 amMy pleasure, glad you guys enjoyed it!
Christina says
September 6, 2017 at 4:18 pmMade this last night. It was delicious, thank you! Definitely a keeper!
Adina says
June 16, 2017 at 4:49 amI’ve never had orzo this way. It looks mouth-watering!