Orzo cooked with garlic, Parmesan and cream creates a decadent, herb-garnished pasta for Italian-inspired comfort.
# Components:
→ Pasta
01 - 1 cup orzo pasta
→ Dairy
02 - 2 tablespoons unsalted butter
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 3/4 cup freshly grated Parmesan cheese
→ Vegetables & Aromatics
06 - 3 cloves garlic, minced
07 - 1 small shallot, finely chopped
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon crushed red pepper flakes
11 - 2 tablespoons fresh parsley, chopped
→ Liquids
12 - 2 cups low-sodium vegetable broth
# Method:
01 - In a large skillet over medium heat, melt the butter. Add the chopped shallot and cook for 2 to 3 minutes until softened and translucent.
02 - Add the minced garlic and stir constantly for 1 minute until aromatic.
03 - Incorporate the orzo and toast for 1 to 2 minutes, stirring frequently until lightly golden.
04 - Pour in the vegetable broth. Bring to a gentle simmer, then lower the heat to medium-low. Cook, stirring often, for 8 to 10 minutes, until most broth is absorbed and orzo is al dente.
05 - Stir in the milk and heavy cream. Continue cooking for 3 to 4 minutes, stirring regularly, until the mixture becomes creamy and thick.
06 - Remove skillet from heat. Blend in the grated Parmesan cheese until fully melted and sauce is smooth. Season with salt, black pepper, and red pepper flakes if desired.
07 - Dish immediately, garnished with freshly chopped parsley.
