Creamy Garlic Parmesan Orzo is a perfect comfort food that comes together in just 30 minutes, using only one pot! It works well as a side dish or a complete meatless meal. It's creamy, cheesy, and is sure to become a family favorite! Fresh green peas add crunch and the veggie component to this quick and easy recipe!
Creamy Garlic Parmesan Orzo (30-minute one-pot meal)
I love orzo pasta and use it in many of my recipes, such as this super popular shrimp orzo or reader-favorite spinach and mushroom orzo. One of the main reasons I love it so much is that orzo cooks fast (only about 10 minutes), has a pretty, rice-like shape, and it absorbs any flavors you cook it with. Because of its small, rice-like shape, it's easy to turn any orzo recipe into a one-pot meal. Which is exactly what I did with this garlic parmesan orzo! It's just like creamy rice (or risotto) but even better and MUCH quicker to prepare. With its rich, cheesy flavor and velvety texture, creamy orzo is a great meatless meal or a side dish that pairs well with any entrée. It took me only 30 minutes to cook this, making it a convenient option for busy nights when you want a satisfying dish without the wait. Whether you're looking for a quick side dish or a comforting main course, this simple pasta dish will exceed your expectations.
What is orzo?
Orzo is a short-cut pasta resembling long-grain rice in shape. It is made from flour, like usual pasta. Often, orzo is made with semolina (durum wheat used for making pasta). I used Orzo by Delallo brand, Number 65 cut. You can use any kind of orzo you like. There are also gluten-free options in the stores or online.
What is the cooking ratio of orzo to water?
Cook orzo in a 1:2 ratio (1 cup of orzo with 2 cups of chicken stock or water) for about 10 minutes on a low boil (simmer) - medium-low heat. If the water absorbs too fast and the orzo is still not cooked, add a small amount (¼ cup) of water and continue cooking the orzo until it reaches al dente texture.
Main Ingredients
- Orzo. Orzo is an Italian pasta that looks like long-grain rice. I used orzo by Delallo brand, Number 65 cut.
- Green peas. Use fresh green peas (or frozen). Not canned. They should be uncooked, and you will cook them together with orzo.
- Onion and garlic add a ton of flavor to creamy orzo.
- Butter is used for sauteeing onion, garlic, and uncooked orzo to infuse it with flavor.
- Chicken broth is used for cooking the orzo. You can also use vegetable or beef broth (or stock). Or, simply use water.
- Heavy cream adds creaminess. You don't need much, I only used ¼ cup of it.
- Parmesan cheese. I always recommend buying a block of cheese and grating/shredding it yourself. Make sure Parmesan is at room temperature when you add it to the creamy orzo.
- Italian seasoning adds a ton of flavor to this pasta dish.
- Salt & pepper. Season to taste at the end. I highly recommend freshly ground black pepper.
How to make creamy orzo
1) Cook onion with butter for 4 minutes on medium heat, occasionally stirring, until softened.
2) Add minced garlic and cook for 2 more minutes, occasionally stirring, on medium heat.
3) Add orzo, Italian seasoning, and 1 tablespoon of butter and cook for 3 minutes on medium heat, constantly stirring, until orzo turns yellowish.
4) Add 2 cups of chicken stock (or water), and bring to a boil.
5) Reduce to a simmer, add green peas, stir everything together, and cook for 10 minutes.
6) Stir often to prevent the orzo from sticking to the bottom of the pan. You might have to add ¼ cup extra chicken stock (or water) towards the end if the orzo absorbs liquid too fast.
7) Add heavy cream once the pasta is cooked, and stir it in. Remove from heat.
8) Add the shredded (or grated) Parmesan cheese evenly over the cooked orzo, stirring until the cheese melts.
9) Season with salt and freshly ground black pepper.
Cooking tips
- Use a high-sided, heavy-bottomed skillet such as a cast iron or a good-quality stainless steel pan. This will help avoid the burn spots and will ensure even cooking to prevent creamy orzo from getting stuck to the bottom of the pan.
- Adjust liquids as you cook the orzo. I find that orzo cooks perfectly in a ratio of 1:2 to water or chicken stock (for example, in this recipe I cooked 1 cup of orzo in 2 cups of water). But, if the liquid evaporates too fast, and the orzo is still not cooked, add a small amount of chicken stock or water.
- Use freshly grated or shredded Parmesan cheese. I always recommend buying a block of Parmesan and grating/shredding it yourself. I also recommend doing this as the first step of the recipe so that the cheese has time to reach room temperature which will help it melt seamlessly with orzo.
- Add cheese off heat but while orzo is still very hot. That will prevent the cheese from separating or not melting properly.
- The sauce will thicken as this dish cools. In this case, add a splash of heavy cream, half-and-half, milk, or chicken broth to the creamy orzo to thin out the sauce before serving.
How to make it gluten-free
Gluten-free orzo is available online or in some grocery stores. Just make sure to check the label. You can also use jasmine or basmati rice. All other ingredients are naturally gluten-free.
How make it dairy-free
- Use unsweetened coconut milk without making any changes to this recipe.
- Cashew milk is another great option as it has a thicker consistency.
- Oat milk or almond milk would work great too even though these varieties of dairy-free milk have a thinner consistency. You will only add ¼ cup of it.
- Replace regular butter and Parmesan with vegan butter and vegan mozzarella cheese shreds.
Variations, substitutions, and add-ins
- Veggies. Add your favorite veggies. Fresh green peas work perfectly in creamy orzo. You can also add spinach, asparagus, mushrooms, sun-dried tomatoes, or bell peppers.
- Heavy cream or half-and-half - either works fine.
- Sprinkle with freshly grated cheese: Parmesan, Asiago, Gruyere, or Pecorino Romano.
- Add pine nuts as a topping. I like to toast pine nuts briefly (and carefully!) in the oven for an even richer flavor.
- Add other toppings, such as fresh herbs (basil, thyme, or oregano), chopped green onions, or chopped chives.
- Red pepper flakes will add heat and flavor!
Storage and reheating tips
This recipe refrigerates surprisingly well due to the small amount (only ¼ cup!) of heavy cream used. I made it and finished eating it 5 days later, and it tasted great! My recommendation is always to make just enough so that your family can eat this dish right away, without any leftovers. If you do have some leftovers, here are my tips:
- Fridge. Store garlic parmesan orzo in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing this dish as cream-based and cheese-based sauces don't freeze well.
- Reheat on the stovetop. Reheat this dish in a large, high-sided skillet on the stovetop on low-medium heat, stirring frequently. Add a small amount of heavy cream, half-and-half, or milk to thin out the sauce when reheating.
- Reheat in the microwave oven. Reheat for about 1 minute, stir, and reheat more if needed.
What to serve with creamy garlic parmesan orzo
- Add protein, such as seared chicken, cooked rotisserie chicken, grilled steak, lamb, pork chops, or pan-seared steak strips. This dish will also pair well with seafood (salmon, shrimp, scallops).
- A slice of crusty Italian bread will go a long way with the luscious creamy orzo.
- Serve a fresh salad to cut the richness of the creamy sauce. Here are my recommendations:
- Apple Spinach Salad with Honey-Mustard Dressing
- The Best Strawberry Spinach Salad with Blueberries, Pecans, Feta, and Balsamic Dressing
- The Most Amazing Greek Salad
- Caramelized Pear and Spinach Salad with Goat Cheese
More orzo recipes you might like
- Greek Orzo
- Creamy Chicken Orzo with Cherry Tomatoes, Spinach, and Basil Pesto
- Pesto Orzo with Tomatoes and Mozzarella
- Greek Shrimp Orzo with Feta, Olives, and Tomatoes
- Creamy Chicken Orzo with Mushrooms and Spinach
Creamy Garlic Parmesan Orzo (30 Minutes, One-Pot)
Ingredients
- 3 tablespoons butter divided
- ½ cup chopped onion
- 4 cloves garlic minced
- 1 cup orzo uncooked
- 1 teaspoon Italian seasoning
- 2 cups chicken stock or water
- 1 cup green peas fresh or frozen
- ¼ cup heavy cream
- 1 cup Parmesan shredded/grated, room temperature
- salt and freshly ground black pepper
Instructions
- Remove Parmesan cheese from the fridge, grate it or shred it on a plate, and place it close to the stove while you proceed with the recipe. Parmesan should be at room temperature when you add it to the orzo at the end of the recipe.
- Melt 2 tablespoons of butter over medium heat in a medium-sized high-sided pan. Add chopped onion, sprinkle it generously with salt, and cook for 4 minutes, occasionally stirring, until softened. Add minced garlic and cook for 2 more minutes, occasionally stirring, on medium heat.
- Add orzo, Italian seasoning, and 1 tablespoon of butter and cook for 3 minutes on medium heat, constantly stirring, until orzo turns yellowish.
- Add 2 cups of chicken stock, and bring to a boil. Reduce to a simmer, add green peas, stir everything together, and cook for 10 minutes. Stir often to prevent the orzo from sticking to the bottom of the pan. You might have to add ¼ cup extra chicken stock (or water) towards the end if the orzo absorbs liquid too fast.
- Once the pasta is cooked, add heavy cream and stir it in. Remove from heat and sprinkle the shredded (or grated) Parmesan cheese evenly over the cooked orzo, stirring until the cheese melts. Season with salt and freshly ground black pepper.
Notes
- Lighten it up by replacing ¼ cup of heavy cream with half-and-half or whole milk.
- Make it dairy-free by using unsweetened coconut milk, cashew, oat, or almond milk instead of heavy cream. Use vegan butter and vegan mozzarella shreds.
- Make it gluten-free using GF orzo or cooked long-grain rice (jasmine or basmati).
- Add other veggies, such as spinach, mushrooms, asparagus, sun-dried tomatoes, or bell peppers.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Julia, you have the most delicious sounding recipes. Are used to save a lot of recipes, but you’re the only one I save now. As you make so many delicious meals thank you for all the different recipes.
Nancy, thank you for such a kind comment - it means so much to me! 🙂
No exceptions..all her recipes are fabulous. I'm cooking something wonderful every night. So fast and easy and tasty!
Thank you for trusting my recipes, Denise, you are so kind!! 🙂