Creamy Parmesan Orzo Recipe
This Creamy Parmesan Orzo is what weeknight dreams are made of. All you need is 25 minutes and you will have creamy cheesy goodness at your fingertips.
Servings: 4 servings
Calories: 273kcal
Ingredients
- 1 cup orzo pasta
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 shallot minced
- 1 tablespoon all-purpose flour
- 1 cup milk I used whole
- 1/3 cup parmesan cheese
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 1/8 tsp cayenne pepper
- 1 tbsp fresh parsley chopped
Instructions
- In a large pot of boiling water, cook the orzo according to the package directions.
- Meanwhile, in a large skillet over medium heat, add the butter. When melted, add garlic and shallot; cook until fragrant and translucent, about 2-3 minutes. Whisk in flour; cook for 1 minute, whisking continuously. Slowly whisk in the milk and cook until slightly thickened, about 4 minutes.
- Stir in parmesan and season with salt, black pepper, and cayenne pepper. Add orzo and cook for an additional minute. Garnish with parsley and serve immediately.
Notes
-You could easily swap out the parsley for fresh basil.
To STORE, place Creamy Garlic Parmesan Orzo leftovers in an airtight container in the refrigerator for up to 3 days. To FREEZE, transfer to a freezer-safe container and freeze for up to 1 month.
REHEAT on the stovetop over low heat or in the microwave, adding a splash of milk or broth to maintain creaminess.
Nutrition
Serving: 4serving | Calories: 273kcal | Carbohydrates: 34g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 496mg | Potassium: 221mg | Fiber: 2g | Sugar: 5g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 190mg | Iron: 1mg
