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Creamy Garlic Butter Orzo

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Creamy Garlic Butter Orzo is a comforting and flavorful one-pan dish featuring tender orzo pasta cooked in garlic-infused butter and olive oil, simmered in savory chicken broth, and finished with luscious heavy cream, Parmesan cheese, and a touch of lemon juice. This quick and easy recipe delivers a rich, creamy texture and a delicate balance of flavors perfect for a weeknight dinner or a special side.

Ingredients

Base Ingredients

  • 2 tablespoons unsalted butter (30g)
  • 1 tablespoon olive oil (15g)
  • 4 cloves garlic, finely minced (15g)
  • 1 cup dry orzo (200g)

Liquids & Seasonings

  • 2 1/2 cups low-sodium chicken broth (600g)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream (120g)
  • 1 tablespoon lemon juice

Cheese & Herbs

  • 3/4 cup finely grated Parmesan cheese (70g)
  • 2 tablespoons chopped parsley, optional

Instructions

  1. Heat Butter and Olive Oil: Melt butter with olive oil in a wide skillet over medium heat until the mixture is foamy but not browned to create a flavorful base.
  2. Sauté Garlic: Add the finely minced garlic and cook for 30 to 60 seconds, stirring constantly until fragrant and pale blond, being careful not to brown it by lowering the heat if necessary.
  3. Toast Orzo: Add the dry orzo to the skillet and stir for 1 to 2 minutes so that the grains become glossy and lightly coated with fat, some edges turning pale golden for enhanced flavor.
  4. Add Broth and Seasonings: Pour in the chicken broth, add kosher salt and black pepper, then bring to a gentle simmer ensuring it does not come to a hard boil for even cooking.
  5. Simmer Orzo: Cook the orzo for 8 to 10 minutes, stirring occasionally around the edges and bottom of the pan to prevent sticking. The orzo should be tender with a slight bite, and the liquid should be slightly loose but not dry.
  6. Adjust Consistency: If the liquid tightens before the orzo is fully tender, add a splash of extra broth or water to maintain moisture and prevent burning.
  7. Stir in Heavy Cream: Remove the pan from heat and stir in the heavy cream until evenly combined to add richness and creaminess to the sauce.
  8. Add Parmesan Cheese: Gradually stir in the finely grated Parmesan cheese, allowing each addition to melt smoothly before adding more, ensuring a creamy, cheesy texture.
  9. Finish with Lemon and Parsley: Stir in the lemon juice and chopped parsley if using, creating a sauce that coats the spoon and flows slowly back into the pan without clumping.
  10. Rest and Serve: Let the orzo rest for 1 to 2 minutes off the heat to allow the sauce to thicken slightly before serving for the best texture and flavor.

Notes

  • Use finely grated Parmesan for the smoothest melting and creamiest texture.
  • Stir frequently while simmering to prevent orzo from sticking and burning on the pan bottom.
  • Adjust seasoning with extra salt or pepper according to taste.
  • For a vegetarian version, substitute vegetable broth for chicken broth.
  • Add chopped parsley just before serving for a fresh, herby note.
  • If the sauce becomes too thick after resting, stir in a little warm broth or water to loosen it.

Find it online: https://bitezly.com/creamy-garlic-butter-orzo/