Creamy Garlic Parmesan Orzo (30 Minutes, One-Pot)

Creamy Garlic Parmesan Orzo with green peas - in a white bowl.

Creamy Garlic Parmesan Orzo (30 Minutes, One-Pot)

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!

Course Main Course, Side Dish

Cuisine Italian

Keyword creamy orzo, garlic parmesan orzo

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 449kcal

Author Julia

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

US Customary - Metric

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