Creamy Orzo Risotto
This Creamy Garlic Parmesan Orzo Risotto is a one-pot recipe perfect for an easy weeknight meal or a side dish for a get-together. Add shrimp or chicken for more protein or make it vegetarian by using vegetable stock. It’s simple to make and comes together in 20 minutes and in one pot!
Servings: 6
Calories: 487kcal
Equipment
- 1 Dutch Oven Or heavy bottom pan
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter salted or unsalted
- 1 small yellow onion chopped
- 4 cloves garlic minced
- 2 cups orzo dry
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 2 cups chicken stock or broth
- 2 cups half-and-half or whole milk
- 1 ½ cup Parmesan cheese freshly grated
- 4 oz. roughly chopped baby spinach optional
- 2 tablespoons fresh parsley chopped
Instructions
- Add the olive oil and butter in a large skillet or Dutch oven and cook for about 30 seconds until the butter melts. Stir in the onion and let it cook until it softens. Add the garlic and cook for about a minute.
- Add the orzo to the skillet and let it cook for about 2-3 minutes just in the oil so that it starts to toast lightly; this will give it a nutty flavor.
- Season with salt and pepper, then stir in the chicken broth and milk or half and half. Bring to a boil, then turn the heat down to a medium-low, cover with a lid and let it cook for 5 minutes.
- Remove the lid and stir in the spinach and Parmesan cheese and fresh parsley. Taste and add more salt or pepper if needed.
Notes
- Half or double this recipe as needed.
- Adjust salt to taste.
- Add extra vegetables. Frozen peas (add frozen peas when adding parmesan at the end), cooked asparagus, cherry tomatoes, or cooked mushrooms to this dish.
- Top with cooked chicken, sausage, or shrimp as an option.
- Add red pepper flakes or cayenne pepper if you like your pasta with a kick of heat.
- Add another layer of flavor with a splash of lemon juice.
- Store this pasta in an airtight container in the refrigerator for up to 5 days.
- When reheating, add orzo to a skillet with a little water, milk, or stock to make it creamy again.
- Add 4 oz. roughly chopped baby spinach (optional)
Nutrition
Calories: 487kcal | Carbohydrates: 48g | Protein: 21g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 808mg | Potassium: 475mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2485IU | Vitamin C: 10mg | Calcium: 425mg | Iron: 2mg
