Parmesan Herb Orzo
User Reviews
5
Parmesan Herb Orzo
Description
This recipe begins by toasting orzo pasta in melted butter over medium heat to slightly enhance its nutty flavor. Once the orzo is coated and warmed, chicken stock seasoned with salt and pepper is poured in. The mixture is brought to a boil then covered and simmered gently, stirring occasionally to prevent sticking, for about 12 to 15 minutes until the liquid is absorbed and the orzo is cooked al dente.
After cooking, freshly grated Parmesan is stirred into the orzo along with chopped fresh herbs such as basil, parsley, rosemary, thyme, and oregano. This adds creamy texture, savory depth, and fresh aromatic notes. The finished dish has a smooth, tender consistency with subtle herb flavor and a cheesy finish.
Parmesan Herb Orzo pairs well as a side with poultry, seafood, or roasted vegetables, providing a delicate, well-seasoned starch component. It is prepared entirely on the stovetop, easy to serve immediately after cooking.
Ingredients
- 3 tablespoons butter unsalted
- 16 ounces orzo
- 32 ounces chicken stock or vegetable stock
- salt kosher salt
- black pepper kosher salt
- ½ cup Parmesan Cheese freshly grated
- ¼ cup herbs or 1 tablespoon mixed dried herbs (basil, parsley, rosemary, thyme, oregano, fresh, chopped
Instructions
- Melt the butter in a saucepan over medium heat. Stir in the orzo and cook for a few minutes, stirring often, so the orzo toasts. Pour in the stock along with a pinch of salt and pepper. Bring the stock to a boil, then reduce it to a simmer and cover. Simmer for 12 to 15 minutes, stirring once or twice so the orzo doesn’t stick to the bottom, until the liquid is absorbed.
- Stir in the parmesan cheese and the herbs. Serve!
User Reviews
Overall Rating
5
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