Cheesy Orzo Pasta

Creamy, comforting, and quick, this cheesy orzo pasta is a crowd-pleasing side or light main that comes together in under 30 minutes. Perfect for busy weeknights or as a versatile addition to any meal.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 4 persons

Course: Main Course

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

1.5 cups orzo pasta
3.5 cups vegetable or chicken broth
2 tablespoons butter
2 cloves garlic, minced
0.5 cup whole milk For extra richness, substitute heavy cream for part or all of the milk.
1 cup shredded sharp cheddar cheese
0.5 cup grated parmesan cheese
0.5 teaspoon salt Or to taste.
0.25 teaspoon black pepper Or to taste.
2 tablespoons fresh parsley, chopped Optional, for garnish.

Equipment

1 large saucepan or deep skillet
1 measuring cups and spoons
1 wooden spoon or spatula
1 grater for cheese
1 colander optional

Method

Melt the butter over medium heat in a large saucepan or deep skillet.
Add the minced garlic and sauté for about 1 minute until fragrant, stirring frequently so it doesn’t burn.
Pour in the orzo pasta and stir for about 2 minutes to toast it slightly.
Add the broth and bring to a gentle boil. Reduce heat to a simmer.
Stir occasionally, cooking the orzo uncovered for 10-12 minutes, until most of the liquid is absorbed and the orzo is al dente.
Lower the heat. Pour in the milk, then add in the cheddar and parmesan cheeses. Stir constantly until the cheese is fully melted and the pasta is creamy, about 2 minutes.
Season with salt and black pepper to taste.
Remove from heat. Garnish with chopped parsley, if desired. Serve warm.

Notes

For extra richness, substitute heavy cream for part or all of the milk.

Try mixing in sautéed vegetables (like spinach or peas) or cooked chicken for a heartier dish.

This recipe is easily doubled for a crowd—just use a larger pot.