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5.0 from 3 votes

Cheddar Parmesan Orzo

A recipe for Cheddar Parmesan Orzo! This creamy, cheesy orzo comes together with only one pot and 20 minutes for quite the easy side.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 Servings
Course: Side Dish
Cuisine: American

Ingredients

  • 2 tablespoons (30 grams) unsalted butter
  • 1/2 medium onion peeled and finely chopped
  • 2 cloves garlic peeled and minced
  • 1 pound (450 grams) dried orzo
  • 4 cups (950 milliliters) chicken stock
  • 1/3 cup (80 milliliters) heavy cream
  • 6 ounces (170 grams) freshly shredded Cheddar cheese
  • 3 ounces (85 grams) freshly grated Parmesan cheese divided
  • Salt and freshly ground black pepper to taste
  • fresh parsley or basil for garnish

Instructions

    Cup of Yum
  1. Place the butter in a large pot over medium heat.
  2. Once melted, add the finely chopped onion and cook, stirring occasional, until softened.
  3. Stir in the garlic and cook just until fragrant, 30 seconds to 1 minute.
  4. Stir in the dried orzo to coat in the butter and toast lightly.
  5. Pour in the chicken stock and bring to a boil. Reduce to a simmer, cover, and cook, stirring often to keep the orzo from sticking to the bottom, until the orzo is tender and most of the stock and been absorbed, 10-15 minutes.
  6. Stir in the heavy cream and remove from heat.
  7. Once the liquid stops bubbling, fold in the shredded Cheddar and two thirds of the grated Parmesan cheese until melted and a creamy sauce coats the orzo.
  8. Season to taste with salt and pepper.
  9. Serve immediately with fresh parsley or basil if desired and a sprinkling of the remaining Parmesan.