Ingredients:

  • 1.5 cups (300g) dried orzo pasta
  • 2 tbsp (30ml) extra-virgin olive oil
  • 3 cloves (15g) garlic, minced
  • 3 cups (710ml) low-sodium vegetable broth
  • 0.5 cup (50g) freshly grated Parmesan cheese

Instructions:

  1. Heat the olive oil in the skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not brown.
  2. Pour in the dry orzo and stir constantly for 2-3 minutes until the grains turn a pale, golden mahogany color.
  3. Pour in the vegetable broth and bring the mixture to a gentle boil.
  4. Immediately reduce the heat to low, cover the pan with a lid, and simmer for 10-12 minutes, stirring occasionally, until the liquid is mostly absorbed and the orzo is tender.
  5. Remove the pan from the heat and stir in the grated Parmesan cheese, folding gently until the cheese melts into a glossy, creamy glaze.
  6. Season with a pinch of black pepper and salt if needed.