CREAMY GARLIC PARMESAN ORZO
🛒 What You’ll Need
- 1 cup Orzo pasta (uncooked) 🌾
- 2 cups Chicken broth (or vegetable broth) 🥣
- 2 tbsp Unsalted butter 🧈
- 1/2 cup Heavy cream 🥛
- 1/2 cup Freshly grated Parmesan cheese 🧀
- 1 clove Garlic, minced 🧄
- 1/2 tsp Salt & 1/4 tsp Black pepper 🧂
- 2 tbsp Fresh parsley, chopped (for garnish) 🌿
- Optional: A pinch of red pepper flakes for a tiny kick! 🌶️
👩🍳 Instructions
- Sauté Aromatics: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant—don’t let it burn! 🧈🧄💨
- Toast the Orzo: Add the dry orzo to the pan. Stir it for 1–2 minutes until it’s lightly toasted and smells nutty. 🌾🔥✨
- Simmer: Pour in the chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for about 8–10 minutes, or until most of the liquid is absorbed and the orzo is tender. 🥣⏲️📈
- Make it Creamy: Stir in the heavy cream and let it simmer for another minute until the mixture begins to thicken. 🥛🌀🤤
- The Cheese Factor: Turn off the heat. Stir in the Parmesan cheese, salt, and pepper until the cheese is completely melted and the sauce is silky. 🧀✨🤝
- The Finish: Garnish with fresh parsley (and extra Parmesan if you’re feeling fancy!). 🍽️🌿😋
🔥 Pro Tips:
- The “Risotto” Secret: Constant stirring after adding the cream helps release the starches in the orzo, making it extra creamy! 💎
- Liquid Control: If the orzo absorbs the liquid too quickly before it’s tender, add a small splash more of broth or water. 🥣🛡️
