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Creamy Parmesan-Garlic Orzo
Creamy Parmesan-Garlic Orzo is a quick and easy pasta side dish that's ready in just 20 minutes. Plus it pairs well with just about any protein!
Servings 4
Calories 235kcal
Ingredients
- 2 Tablespoons butter
- 2 cloves garlic pressed or minced
- 2 cups chicken broth
- 1 teaspoon dried parsley
- pinch of salt
- 1 cup (6.5oz) gluten-free brown rice orzo Jovial recommended, see notes
- 2 Tablespoons half-and-half OR heavy cream
- 1/4 cup freshly grated parmesan cheese not powdered parmesan cheese
- 1/4 fresh lemon optional
Instructions
- Melt the butter in a medium-size saucepan over medium heat. Add the garlic then cook while stirring constantly until it becomes light golden brown - be extremely careful to not burn the garlic. Add the chicken broth, dried parsley, and salt then stir to combine. Turn the heat up to high to bring the broth to a simmer.
- Once simmering, add the orzo then stir to combine. Place a lid on top of the pot, turn the heat down to low, then gently simmer until the orzo is tender, 15-17 minutes, stirring often and adding a splash more chicken broth near the end if needed. Be sure to keep the heat on low to maintain a very gentle simmer.
- Turn the heat off then add the parmesan cheese and stir to combine. Add the half-and-half then stir to combine. Squeeze in a bit of fresh lemon juice, if using, then stir to combine. Taste then add more salt if needed. Scoop onto plates then serve - the orzo will thicken as it cools.
Notes
- Jovial has a cassava flour orzo pasta, which I don’t love, nor do I recommend for this dish. I much prefer their Brown Rice Orzo.
Nutrition
Calories: 235kcal | Carbohydrates: 30g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 598mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg