A silky, one-pan orzo that tastes like weeknight risotto: I simmer tiny pasta in garlicky broth, finish it with Parmesan and a splash of cream, and serve it as a cozy side or a simple main with a salad. I love how fast it comes together and how luxuriously creamy it feels with almost no effort.

Why You’ll Love This Recipe

I cook everything in one pan, so cleanup stays easy. I toast the orzo for extra flavor, then let it absorb broth for that risotto-style creaminess. I finish with Parmesan, a hint of lemon, and fresh parsley so it tastes bright, not heavy. When I want a heartier meal, I fold in rotisserie chicken or sautéed mushrooms and call it dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons unsalted butter
1 tablespoon olive oil
4 garlic cloves, minced
1 small shallot, finely minced (optional but I like it)
1 cup (200 g) dry orzo
2 cups (480 ml) low-sodium chicken or vegetable broth, warm
1/2 cup (120 ml) heavy cream (or whole milk for lighter)
3/4 cup (75 g) freshly grated Parmesan, plus more to serve
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
1 teaspoon lemon zest and 1 teaspoon lemon juice (I like both)
2 tablespoons chopped fresh parsley

directions

1. I warm the butter and olive oil in a large sauté pan over medium heat. I add the shallot and cook 2 minutes until translucent, then stir in the garlic for 30 seconds.

2. I add the dry orzo and toast it for 1–2 minutes, stirring, until lightly fragrant.

3. I pour in the warm broth, bring it to a gentle simmer, and reduce heat to medium-low. I cook, stirring every minute or so, until the orzo is al dente and most liquid is absorbed, about 8–10 minutes.

4. I stir in the cream and simmer 1–2 minutes until the sauce turns glossy and creamy.

5. I take the pan off the heat and fold in Parmesan, lemon zest and juice, parsley, salt, pepper, and red pepper flakes. If it looks too thick, I loosen it with a splash of warm broth; if it’s too loose, I let it sit 1–2 minutes—orczo keeps absorbing.

6. I taste and adjust salt, pepper, and lemon, then serve immediately with extra Parmesan.

Servings and timing

I get 4 side servings (or 2–3 mains).
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Variations

• Spinach & Lemon: I stir in 2 cups baby spinach during the last minute and add extra lemon zest.

• Mushroom: I sauté 8 oz sliced cremini with the shallot for a deeper, savory flavor.

• Chicken & Peas: I fold in 1–2 cups diced cooked chicken and 1/2 cup peas at the end.

• Sun-Dried Tomato & Basil: I add 1/3 cup chopped sun-dried tomatoes and a handful of basil.

• Bacon or Pancetta: I crisp 3–4 slices first, cook the orzo in the drippings, and crumble the bacon on top.

storage/reheating

I refrigerate leftovers in an airtight container for up to 4 days. To reheat, I add a splash of broth or milk and warm gently on the stove over low heat, stirring until creamy again (or in the microwave at 50% power in short bursts, stirring between each). I avoid freezing because creamy pasta can separate, but if I must, I freeze up to 1 month and revive with extra warm broth and a little fresh Parmesan.

FAQs

Can I make this without cream?

I often swap in whole milk. When I want the same body as cream, I whisk 1 teaspoon cornstarch into the cold milk before adding it.

How do I keep the orzo from sticking or clumping?

I toast it in fat first and stir frequently while it simmers. Keeping the broth warm helps the starch emulsify smoothly.

Why is my orzo soupy or, conversely, too thick?

If it’s soupy, I let it sit a minute off heat— orzo drinks up sauce as it rests. If it’s too thick, I loosen with warm broth or a splash of milk.

Can I turn this into a complete meal?

I do it all the time—shrimp (seared separately), rotisserie chicken, or crispy chickpeas fold in beautifully.

Can I make it ahead?

I cook it just shy of al dente, cool quickly, and reheat with extra broth. I finish with a fresh handful of Parmesan and parsley right before serving.

Conclusion

I reach for this creamy garlic Parmesan orzo whenever I want comfort in a hurry. It’s simple, adaptable, and reliably delicious—equally at home beside roast chicken or as the star of the plate with a crisp salad. Once I make it this way, I keep the orzo, broth, and Parmesan stocked so I can whip it up anytime.

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