I have recently started loving making orzo. It reminds me of rice but it’s heartier and it holds sauces better. This Garlic Parmesan Orzo came out perfectly and was a perfect addition to dinner. It’s also great that this is pretty filling on it’s own so you can make this alone and have a lovely meal.
- 2 cups orzo
- 2 cups chicken or vegetable stock
- 4 tablespoons water
- 1 tablespoon onion powder
- 3 garlic cloves, chopped
- 3/4 cup grated parmesan cheese
- 1/3 cup whole milk
- 2 tablespoons basil, chopped
- Salt and pepper
- 2 tablespoons olive oil
- Cook Orzo
Heat olive oil in a large skillet on medium heat. Add orzo and lightly saute till toasted and golden. Add stock 1/2 cup at a time until all in. Stir, bring to a boil and then lower to a simmer. Cover and cook for 10-15 minutes. Test a few pieces to see if they are softened and fully cooked. If still a little hard, add 1/2 cup of water at a time and continue simmering until orzo is to your liking.
- Make Sauce
Add butter to saucepan on medium heat. Once melted, add onion powder and garlic. Add salt and pepper to taste. Simmer for about 3 minutes. Add milk, cheese and basil. Simmer till thickened and then add to cooked orzo. Serve.