Ingredients
Scale
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1/4 teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: Heat olive oil in a large oven-safe skillet or pot over medium heat. Add minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it.
- Step 2: Add orzo pasta to the skillet and toast it for 1-2 minutes, stirring constantly, until lightly golden.
- Step 3: Pour in chicken broth, bring to a simmer, and stir well to scrape up any browned bits from the bottom of the pan.
- Step 4: Reduce heat to low, cover the skillet, and simmer for 15-20 minutes, or until the orzo is cooked and the liquid is absorbed.
- Step 5: Remove from heat and stir in Parmesan cheese, butter, and red pepper flakes until the butter is melted and everything is well combined.
- Step 6: Garnish with fresh parsley and serve immediately.
Notes
- Refrigerate leftover orzo in an airtight container for up to 3 days.
- Add a splash of broth when reheating to restore the creamy consistency.
- Serve alongside grilled chicken or roasted vegetables for a complete meal.
- To prevent sticking, ensure the orzo is evenly distributed in the pan before simmering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American