Ultimate Creamy Parmesan Orzo

This ultimate creamy orzo recipe is packed with flavor, easy to make and it's the perfect side dish.

5 from 1 vote

Course: Al La Carte, Side Dish

Cuisine: American, IItalian

Keyword: Creamy Orzo Recipe, Parmesan Herbed Orzo Recipe, Parmesan Orzo Recipe

Prep Time: 3

Cook Time: 15

Total Time: 18

Servings: Servings

Calories: 349kcal

Author: Julietkitchen By Chef Yasmin

Get Recipe Ingredients

Heat olive oil in a 3-quart saucepan. Use medium heat.
2 tablespoons extra virgin olive oil
Sauté shallots 2 to 3 minutes until fragrant and translucent.
1 shallot
Add in garlic and 1/2 of the parsley. Mix and cook 30 seconds
3 cloves fresh garlic, 1/4 cup fresh parsley leaves
Add in the orzo, salt and freshly ground black pepper. Mix and cook 2 minutes.
Note: I use organic orzo and don't rinse it. The starchiness is important to the creaminess.
1 1/4 cups orzo, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
Carefully pour in the chicken or vegetable stock. Mix. Cover the pot but not fully cover it. Cook the orzo 8 to 10 minutes, staring occasionally to prevent it from sticking to the pan. Adjust the flame medium low if necessary.
2 1/2 cups chicken stock
Turn off the flame. Add in the parmesan and remaining parsley, Stir to combine and melt the cheese with the residual heat in the orzo. Serve immediately and enjoy with your favorite protein.
Note: The orzo can be made up to a day in advance and reheated on the stovetop and use 1/2 to 3/4 cups more stock to bing it back to the creamy texture. If making in advance with plans to reheat, cook the orzo for only 5 minutes, cool and refrigerate until ready to serve.
1/2 - 3/4 cups freshly grated Parmesan cheese