Ingredients:

  • 1 ½ cups (300g) uncooked orzo pasta
  • 3 tbsp (42g) unsalted butter
  • 4 cloves (20g) garlic, minced
  • 3 cups (710ml) chicken or vegetable broth, low sodium
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • ½ cup (50g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tbsp (15g) unsalted butter

Instructions:

  1. Melt 3 tbsp (42g) of butter over medium heat. Add the minced garlic and sauté for 60–90 seconds until fragrant and translucent.
  2. Stir in the dry orzo pasta. Cook, stirring frequently, for 3–5 minutes until the grains turn light golden-brown and smell toasted.
  3. Pour in the broth, salt, and pepper. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 10–12 minutes, stirring occasionally, until the liquid is mostly absorbed and the orzo is tender.
  4. Remove the pan from the heat. Stir in the grated Parmesan, lemon juice, fresh parsley, and the final tablespoon of butter. Stir vigorously for 30 seconds until the sauce is glossy and velvety.