Heat the Olive oil and butter in a skillet. As the oil shimmers, add the chopped onions and minced garlic. Sauce over medium-low heat for 2-3 min, until the garlic, gets fragrant and the onions turn slightly caramelized.
Add the Orzo, stir, and toast it until it gets light golden brown in color and there is a nutty aroma for 2 min over low heat.
Add the Chicken broth & Half and Half. Stir to combine. Season with Salt & Pepper. Bring it to a boil, cover cook over medium-low heat for 10 minutes.
Turn off the heat and stir in the freshly grated Parmesan Cheese. Top with freshly chopped parsley and serve immediately.
Video
Notes
You can add heavy cream if you wish to, just reduce the amount of half and half.
You can add other veggies like Spinach or Asparagus or Mushrooms or Green Beans to this. Add them while sauteeing the onions and cook them until they tenderize.
You can add chicken as well. Add them along with the Onions and cook thoroughly before adding the Orzo.
You can store this for 3-4 days in an air-tight container in the refrigerator.
You cannot freeze this because this is made with cream and unfortunately cream doesn't freeze well.
Nutrition
Nutrition Facts
Creamy Garlic Parmesan Orzo
Amount Per Serving
Calories 515
* Percent Daily Values are based on a 2000 calorie diet.
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