Indulge in this creamy garlic parmesan orzo, a quick and comforting dish with a rich flavor that’s perfect for any family dinner night.

Scale

2 cups (400g) orzo pasta, uncooked

4 tablespoons (56g) unsalted butter, divided

6–8 cloves garlic (about 3 tablespoons), minced

3½ cups (830ml) chicken broth or vegetable broth

1 cup (240ml) whole milk (half-and-half or heavy cream work too)

1 cup (100g) Parmesan cheese, freshly grated (plus extra for garnish)

2 tablespoons fresh parsley, chopped

1 teaspoon dried Italian herbs

½ teaspoon salt (or to taste)

¼ teaspoon black pepper, freshly ground

¼ teaspoon red pepper flakes (optional)

Measure all ingredients and prepare them before starting. Mince garlic, grate Parmesan, and chop parsley.
Heat a large, deep skillet over medium heat. Add 2 tablespoons of butter and melt completely. Add the dry orzo and stir frequently for 2-3 minutes until lightly golden and nutty.
Reduce heat to medium-low and add minced garlic. Stir continuously for 30-45 seconds until fragrant but not browned.
Pour in chicken broth and milk. Add dried Italian herbs, salt, pepper, and red pepper flakes if using. Stir well, bring to a gentle simmer, then reduce heat. Cook uncovered for 10-12 minutes, stirring occasionally.
Test orzo for doneness around the 10-minute mark. It should be tender but still have a slight bite, and the mixture should be creamy.
Remove from heat and immediately stir in the grated Parmesan and remaining 2 tablespoons of butter. Stir until cheese melts completely and mixture becomes smooth.
Fold in most of the chopped parsley, reserving some for garnish. Taste and adjust seasoning if needed.
Let rest for 1-2 minutes before serving. Garnish with remaining parsley and additional Parmesan.