Ingredients:

  • 1.5 cups (300g) uncooked orzo pasta
  • 2 tbsp (28g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • 3 cups (710ml) chicken or vegetable broth, low sodium
  • 0.5 cup (120ml) heavy cream
  • 0.75 cup (75g) freshly grated Parmesan cheese
  • 0.25 tsp (1.5g) salt
  • 0.25 tsp (1g) cracked black pepper
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Melt the butter in the skillet over medium heat. Once the butter begins to foam, add the minced garlic and sauté for 1–2 minutes until fragrant but not brown.
  2. Stir in the dry orzo pasta, tossing it in the garlic butter for 1 minute to lightly toast the grains.
  3. Pour in the broth and stir once. Bring the liquid to a gentle boil, then reduce heat to low-medium. Simmer uncovered, stirring occasionally to prevent sticking, for 10–12 minutes until the liquid is mostly absorbed and the pasta is tender.
  4. Lower the heat to the lowest setting. Stir in the heavy cream and Parmesan cheese. Continue stirring for 1–2 minutes until the cheese is fully melted and the sauce is glossy and thick.
  5. Remove from heat immediately and fold in the salt, pepper, and fresh parsley.