Garlic Parmesan Orzo
User Reviews
5
Garlic Parmesan Orzo
Description
This recipe starts with browning minced shallots and garlic in butter until tender and aromatic, providing a foundational flavor. Milk and broth combine with seasonings like garlic powder, salt, and pepper, creating a simmering liquid for the orzo. The orzo is added and cooked at medium to low heat until al dente, allowing the pasta to absorb the flavorful liquid and thicken slightly as it cools.
Fresh Parmesan cheese adds a creamy, savory finish, while chopped spinach provides subtle freshness and a tender bite that contrasts the soft pasta. The cooking method uses gradual heat adjustment to ensure the orzo cooks evenly and the sauce reaches the right consistency without burning.
This orzo dish works well as a savory side to meats or can be a simple vegetarian main when paired with additional vegetables or proteins. It's best served warm and can be seasoned further to taste. Shallots can be substituted with minced onion if needed without altering the overall flavor impact.
Ingredients
- 2 tsp butter unsalted
- 2 cloves garlic (minced)
- 1 shallot 1/4 cup minced, large
- 2 cups broth (chicken or vegetable)
- 1 cup milk
- ¼ tsp garlic powder
- ¼ tsp salt sea salt
- ¼ tsp black pepper
- 1 cup orzo pasta dry
- ¾ cup Parmesan Cheese freshly grated
- 2 cups spinach chopped, fresh
Instructions
- Melt butter in a large pan (grab one that's deep enough for your orzo + sauce) over medium-high heat and sauté your shallot and garlic until tender, adding the garlic towards the end to prevent burning. If extra butter is needed, feel free to add as desired.
- Add your milk, broth, salt, pepper, and garlic powder. Stir with a whisk to deglaze the pan.
- With your burner set to medium (I had mine set to 6) add the orzo and stir. Set timer for 10 minutes. Once the orzo starts to really boil and bubble, reduce heat to low (2 worked great on my stove) and continue to simmer, stirring occasionally.
- Once the pasta is al-dente or your ideal softness, remove from heat. Sauce will be thin and thicken as it cools. Add your parmesan cheese and chopped spinach and fold into the orzo.
- Season to taste as desired, garnish with any additional cheese your heart desires and dig in while it's hot!
Notes
- If shallots are unavailable, finely minced white or yellow onion serves as a good substitute.
- Adjust butter quantity as needed during sautéing for preferred richness.
- Nutrition facts included are estimates and can vary; adjust ingredients as needed for dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 957mg | 40% |
| Potassium | 294mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1981IU | 40% |
| Vitamin C | 5mg | 6% |
| Calcium | 321mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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