Ingredients:

  • 1.5 cups (300g) dry orzo pasta
  • 2 tbsp (28g) unsalted butter
  • 4 cloves (20g) garlic, minced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 3 cups (710ml) low-sodium chicken or vegetable broth
  • 1/2 cup (120ml) half-and-half
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Melt the butter over medium heat in a 12-inch deep skillet. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
  2. Stir in the dry orzo, tossing constantly for 2–3 minutes until the pasta edges turn a pale golden hue and smell toasted.
  3. Pour in the broth, salt, and pepper. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
  4. Cover the skillet with a lid and simmer for 8–10 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most liquid is absorbed.
  5. Stir in the half-and-half and allow it to heat through for 1 minute.
  6. Remove the pan from the heat. Fold in the grated Parmesan cheese and fresh parsley until the sauce is velvety and glossy.
  7. Stir in the lemon juice to finish.