Description
Velvety, protein-packed creaminess in 30 minutes! This cottage cheese orzo is your new weeknight secret weapon for comfort food without the guilt.
Ingredients
Scale
- 1½ cups (300g) orzo pasta, uncooked
- 3 tablespoons (45g) butter, divided
- 2 cloves garlic, minced
- 1 small onion, finely diced (about ½ cup)
- 2 cups (480ml) chicken or vegetable broth
- 1 cup (240ml) water
- 2 cups (450g) cottage cheese (full-fat recommended for creaminess)
- ½ cup (50g) freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- ¼ cup chopped fresh herbs (parsley, chives, or basil)
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon freshly ground black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Melt 2 tablespoons butter in a large skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add garlic and cook 30 seconds until fragrant.
- Add dry orzo to the pan and toast for 1-2 minutes until slightly golden and nutty-smelling.
- Pour in chicken broth and water, bring to a gentle boil. Reduce heat to maintain a simmer, cover and cook 8-10 minutes, stirring occasionally.
- When orzo is tender but some liquid remains, remove from heat. Stir in cottage cheese, Parmesan, lemon juice, remaining tablespoon of butter, salt, and pepper.
- Cover and let sit 2-3 minutes to allow cheese to warm through.
- Uncover and gently stir until well combined and creamy. Adjust consistency with warm broth if needed.
- Fold in most of the fresh herbs, reserving some for garnish.
- Serve in bowls, garnished with remaining herbs, extra Parmesan, and fresh black pepper.