Creamy Roasted Garlic Parmesan Orzo
A delicious and comforting dish combining roasted garlic, creamy cheese, and orzo pasta, perfect as a side or main course.
Ingredients
Main Ingredients
- 1 cup orzo pasta (small, rice-shaped)
- 4 cups vegetable broth (low sodium optional)
- 1 tablespoon olive oil (for roasting the garlic and adding richness)
- 1 head garlic (roasted)
- 1 cup heavy cream (creates creamy texture)
- 1 cup grated Parmesan cheese (adds salty, nutty flavor)
- to taste salt
- to taste freshly ground black pepper
- to garnish chopped fresh parsley (for garnish)
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, wrap it in foil, and roast for 30-35 minutes until soft and golden.
- Cool the roasted garlic down and squeeze the roasted cloves out of their skins.
Cooking
- In a medium saucepan, bring the vegetable broth to a gentle boil. Add the orzo and cook for 8-10 minutes until tender but still slightly firm.
- Drain any excess broth, but keep some for later.
- Return the cooked orzo to the saucepan over low heat. Mix in the heavy cream and the roasted garlic cloves, mashing the garlic to spread the flavor.
- Cook for 2-3 minutes to meld the flavors together.
- Gradually mix in the grated Parmesan cheese, stirring constantly until it melts and the sauce thickens.
- Season with salt and freshly ground black pepper. If the sauce is too thick, add the reserved broth to thin it out.
Serving
- Transfer the orzo to serving bowls and garnish generously with chopped fresh parsley. Serve warm.
Notes
If you have leftovers, store the orzo in an airtight container in the fridge. It is best eaten within 3-4 days. When reheating, add a splash of broth or cream to restore its creamy texture. For lighter versions, substitute half-and-half for heavy cream.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 12gFat: 20gSaturated Fat: 11gSodium: 800mgFiber: 2gSugar: 1g
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