Creamy Orzo Pasta

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A creamy orzo pasta makes a delicious side dish with any meal. Made with a few simple ingredients but yields maximum flavor.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 295kcal

Melt butter and olive oil in a large skillet (with a lid) over medium heat.
1 tablespoon butter, 1 tablespoon olive oil
Add orzo and stir to coat the pasta. Cook for 1-2 minutes until the pasta begins to brown just slightly.
1 cup orzo pasta
Clear a spot in the center of the pan and add the garlic. Cook for 30-60 seconds until the garlic is fragrant.
1 teaspoon garlic
Stir in chicken stock, thyme, salt and pepper. Bring to a simmer and then place a lid on the skillet. Cook over low heat, stirring often, until most of the liquid is absorbed and the pasta is cooked to your liking, about 10 minutes.
If the orzo becomes too dry add 1-2 more tablespoons of stock.
1 ¾ cup chicken stock, ¼ teaspoon dried thyme, ¼ teaspoon salt, ⅛ teaspoon pepper
Stir in the heavy cream. Cook for another minute until the cream is absorbed.
¼ cup heavy cream
Remove from heat and stir in the Parmesan cheese.
2 tablespoons Parmesan cheese
Garnish with parsley and a sprinkle of Parmesan.
½ teaspoon fresh parsley

The amount of stock needed will vary slightly each time. If the orzo becomes too dry, add a bit more.
If using unsalted stock, add more salt, if needed.
Stir the orzo often while it cooks so it doesn’t stick to the bottom of the pan.
Keep the heat at a gentle simmer.