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cheesy orzo Recipe

Cheesy Orzo

Cheesy Orzo is a creamy, comforting side dish that comes together quickly. Tender orzo pasta is cooked and coated in a velvety cheese sauce, making it the perfect accompaniment to roasted meats or a stand-alone weeknight meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 persons
Course: Side Dish
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 200 grams orzo pasta
  • 30 grams unsalted butter
  • 1 clove garlic, minced
  • 240 ml whole milk
  • 240 ml vegetable or chicken broth Use low-sodium broth if you are watching your salt intake.
  • 100 grams cheddar cheese, shredded For a richer flavor, swap cheddar for Gruyère or use a blend of cheeses.
  • 30 grams Parmesan cheese, grated
  • 1/2 teaspoon salt Or to taste.
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped Optional.

Equipment

  • 1 Medium saucepan
  • 1 Wooden spoon or silicone spatula
  • 1 Measuring cups
  • 1 Grater
  • 1 Colander if needed

Method
 

  1. In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  2. Stir in the orzo, coating it in the butter. Pour in the milk and broth. Stir to combine.
  3. Bring to a gentle simmer. Reduce heat to low, cover, and cook for 8-10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and most liquid is absorbed.
  4. Remove lid. Stir in the shredded cheddar and grated Parmesan cheese until smooth and creamy.
  5. Season with salt and black pepper. If the orzo looks too thick, add a splash more milk to loosen.
  6. Serve hot, garnished with chopped parsley, if desired.

Notes

For a richer flavor, swap cheddar for Gruyère or use a blend of cheeses.
Stir in steamed peas or cooked spinach for extra color and nutrition.
Use low-sodium broth if you are watching your salt intake.
Leftovers can be stored in the refrigerator for up to 3 days; reheat with a splash of milk to restore creaminess.