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A close-up of a skillet filled with Creamy Orzo pasta, garnished with fresh parsley and being stirred with a wooden spoon.

My Favorite Easy Parmesan Orzo Side Dish

This creamy, savory Parmesan orzo is an incredibly simple yet satisfying side dish that comes together in under 20 minutes. It's the perfect versatile accompaniment to almost any meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 cup orzo pasta uncooked
  • 2 cups chicken or vegetable broth low sodium
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1/4 tsp salt or to taste
  • Pinch black pepper or to taste
  • 2 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • Medium saucepan with lid
  • Wooden spoon or spatula

Method
 

Sauté Aromatics
  1. Melt the unsalted butter in a medium saucepan over medium heat. Add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to brown it.
Toast Orzo
  1. Add the uncooked orzo pasta to the saucepan and stir continuously for 1-2 minutes until lightly toasted. This helps to develop a nutty flavor.
Cook Orzo
  1. Pour in the chicken or vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover the saucepan, and simmer for 10-12 minutes, or until most of the liquid has been absorbed and the orzo is al dente. Stir occasionally to prevent sticking.
Finish with Parmesan
  1. Remove the saucepan from the heat. Stir in the grated Parmesan cheese, salt, and black pepper until well combined and the cheese has melted, creating a creamy texture.
Serve
  1. Taste and adjust seasoning as needed. Garnish with fresh chopped parsley, if desired, and serve warm immediately as a delightful side dish.

Notes

For an even creamier result, you can stir in a splash of milk or cream along with the Parmesan cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water if the orzo seems dry.