Creamy Parmesan-Garlic Orzo is a flavor-packed, quick, and easy side dish recipe that’s ready in 20 minutes. It pairs well with just about any protein. Add a veggie and dinner’s done!
At my house, we rely on the “dinner trifecta” several nights a week. Pairing a protein with vegetables and a carb means dinner comes together quickly and is generally (usually…hopefully?) enjoyed by everyone.
I’m always trying to think of ideas for the carb portion that go beyond rice, buttered noodles, or buttered bread (tell me you’re an elder millennial without telling me).
Creamy Parmesan-Garlic Orzo is just as simple, but packed with WOW flavor.
This creamy, comforting side dish is ready in 20 minutes and goes with just about any protein. Take that, buttered bread!
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Why You’ll Love This Recipe
- Quick and easy. Very mac-and-cheese-esque with nearly none of the work. Plus it’s ready from start to finish in about 20 minutes.
- Family-friendly. The combination of garlic, butter, and pasta is always a hit at my house.
- Luxurious. This orzo side is super creamy and luxurious tasting, but the entire recipe calls for just 2 Tablespoons of half-and-half!
- Versatile. Serve alongside everything from beef to chicken, pork, or seafood.
Main Ingredients Needed
I almost always have everything needed to whip up this creamy orzo side dish on hand. Here’s what you’ll need:
- Orzo: I use gluten-free brown rice orzo. See below for my favorite brand, and what type of orzo to avoid.
- Garlic and butter: add cozy, craveable flavor to the dish.
- Chicken broth: is used to cook the orzo instead of water for maximum flavor. Chicken stock works too.
- Parmesan cheese: adds savory flavor, and a creamy texture.
- Half-and-half: gives the orzo a rich, creamy finish – and you only need a little.
- Lemon: brightens up the dish as the very end. This is optional, but worth it, imo!
What to Serve it With
Creamy orzo is the perfect plate companion with really any protein, whether it be chicken, beef, pork, or seafood. Here are some recipes to get you started!
Pair with Crispy Baked Chicken Thighs
How to Make Creamy Parmesan-Garlic Orzo
Step 1: Saute garlic in butter.
Start by melting butter in a medium-size pan over medium heat. Add minced garlic then saute until light golden brown. Be sure not to overcook or burn the garlic. There’s no turning back if that happens!
Add chicken broth, dried parsley, and a pinch of salt then turn the heat up to bring the stock to a simmer.
Step 2: Add the orzo.
Once the chicken broth is simmering, stir in orzo. I love Jovial Brown Rice Orzo, which is gluten free. Place a lid on top of the pot, turn the heat down to low, then gently simmer until the orzo is tender, 15-17 minutes, stirring often.
Orzo Tip
Jovial also has a cassava-based orzo, but I don’t love the taste or texture. Stick with the brown rice product instead!
Step 3: Finish the dish.
Once the orzo is tender, remove the lid, turn off the heat, then stir in freshly grated parmesan cheese. Next add half and half then stir to combine.
Finally, squeeze in a bit of fresh lemon juice. The orzo shouldn’t taste lemony, just brightened. This is optional, but I think it adds to the overall flavor of the dish.
Give the orzo one last taste then add additional salt if needed.
That’s all she wrote. Easy as that! Scoop onto plates and serve.
How to Store and Reheat
Transfer any leftovers to a storage container with a lid then refrigerate.
To reheat, add a splash of chicken broth or half-and-half then microwave until warm.
More Easy Side Dish Ideas
- 2 Tablespoons butter
- 2 cloves garlic, pressed or minced
- 2 cups chicken broth
- 1 teaspoon dried parsley
- pinch of salt
- 1 cup (6.5oz) gluten-free brown rice orzo, Jovial recommended, see notes
- 2 Tablespoons half-and-half OR heavy cream
- 1/4 cup freshly grated parmesan cheese, not powdered parmesan cheese
- 1/4 fresh lemon, optional
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Melt the butter in a medium-size saucepan over medium heat. Add the garlic then cook while stirring constantly until it becomes light golden brown – be extremely careful to not burn the garlic. Add the chicken broth, dried parsley, and salt then stir to combine. Turn the heat up to high to bring the broth to a simmer.
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Once simmering, add the orzo then stir to combine. Place a lid on top of the pot, turn the heat down to low, then gently simmer until the orzo is tender, 15-17 minutes, stirring often and adding a splash more chicken broth near the end if needed. Be sure to keep the heat on low to maintain a very gentle simmer.
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Turn the heat off then add the parmesan cheese and stir to combine. Add the half-and-half then stir to combine. Squeeze in a bit of fresh lemon juice, if using, then stir to combine. Taste then add more salt if needed. Scoop onto plates then serve – the orzo will thicken as it cools.
- Jovial has a cassava flour orzo pasta, which I don’t love, nor do I recommend for this dish. I much prefer their Brown Rice Orzo.
Calories: 235kcal, Carbohydrates: 30g, Protein: 8g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 25mg, Sodium: 598mg, Potassium: 135mg, Fiber: 1g, Sugar: 2g, Vitamin A: 259IU, Vitamin C: 1mg, Calcium: 81mg, Iron: 1mg
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
