Garlic Parmesan Orzo

This Creamy Garlic Parmesan Orzo is the perfect side dish. The broth, cheese and cream give it a risotto-like texture, making it a great side dish for chicken, shrimp or beef.

Ingredients
2 Cups Orzo
2 Cups Chicken or Vegetable stock, or water
4 Tablespoons Butter
¼ Cup Onion, diced very small
3 Garlic Cloves, pressed or minced
¾ Cup Grated Parmesan Cheese
⅓ Cup Half and Half
2–3 Tbsp. Chopped Parsley or Basil (or 1 teaspoon dried)
½ – 1 tsp. salt
Black pepper to taste
Olive Oil

To make the Orzo:
Begin by heating about 1-2 Tablespoons of olive oil in a large skillet, let it warm up for about a minute. Add the orzo and lightly stir it around the pan so it toasts, this will give the orzo a nutty flavor. When the orzo starts to turn golden in color, add the broth or water starting with just ½ cup. Let the orzo absorb the liquid entirely, then add the rest. Give it a stir, bring to a quick boil and turn the heat down to a simmer. Cover and let it cook for 10-15 minutes.

To make the Sauce:
Add the butter to a large saucepan over medium heat. Once it’s melted add the chopped onion and garlic. Season with salt and pepper. Let that simmer for about 2-3 minutes until it softens. Add the half and half, cheese and parsley (or basil). Season again with salt and pepper. Taste and adjust. Add the creamy garlic sauce to the cooked orzo and stir. Serve warm.

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