What Is Orzo?
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. In case you’re wondering, orzo is a small cut pasta that tastes heavenly in creamy dishes just like the one I’m writing out for you all today. It packs some good protein and pairs well with a good variety of veggies, I’ll be sure to give you some good recommendations below. This dish is absolutely divine as a side dish to many an entrees, I find I’m just as happy to eat it as it’s own rich meal! Begin by heating up your olive oil and butter in a skillet over medium heat. Next up, stir in your chopped onion and minced garlic. Let these ingredients cook together for about 2 minutes until it softens. Now, toss in the orzo. Let it cook for 2 minutes in the butter and oil to bring out that nutty flavor. After toasting, season with salt and pepper. Then, pour in your chicken broth and half-and-half. Bring it all to a boil, then reduce the heat, cover it, and let it simmer for about 5 minutes. The final touch is stirring in the grated Parmesan cheese and fresh parsley. This is when the dish transforms into a creamy, cheesy wonder.
Storing Leftovers
You’ll want to store this dish in an airtight container to ensure it lasts for up to 3 – 4 days in the fridge. Unfortunately this cream based pasta dish doesn’t thaw well after being frozen so I don’t recommend storing it in the freezer.
More Delicious Orzo Recipes
Orzo is such an under-appreciated pasta! Add it to your weekly dinner rotation, trust me.
One Pot Spicy Pork Ragu with Orzo One Pot Cheesy Taco Orzo Mediterranean Orzo Salad Lemon Orzo with Asparagus One Pot Greek Chicken Orzo Creamy Parmesan Orzo With Chicken and Asparagus
