Parmesan Garlic Orzo Recipe

Hi. I am the owner of this recipe and really wanted to measure out the ingredients. I ended up using 2 1/2 cups orzo, uncooked, 3 Tablespoons butter, fresh parsley (try basil if you like also) 3 tablespoons garlic (because I love garlic but adjust to your liking) 3-4 tablespoons milk and about 1/3 cup parmesan. Hope this helps out some. I was never one to really measure.

This recipe is delicious even though I alter the method somewhat. I love the look browning the orzo gives the final dish so I start with a couple tablespoons of butter in the pan and toss in the orzo and stir it around until some of the grains are slightly golden. I then toss in the garlic for about 30 seconds, stirring it around in the pan. Next I add the water (or some chicken broth if I have some in the refrigerator) to the pan, using only about a cup plus a splash. Close the lid and simmer until al dente. The pasta will absorb all the liquid with no need to drain. Each brand of pasta is different but I like to use the blue box variety and nine minutes is al dente and not starchy at all. So watch your pasta closely. Finish off by adding the milk (or cream) and freshly grated parmesan. I love the splash of color the chopped parsley gives this dish. Delicious simple side dish!

I made this dish with a few adjustments... I added 1/2 pound fresh large shrimp, 1/3 cup lump crab meat to the butter (added a slither more butter) and fresh minced garlic and sauted it. I also seasoned the shrimp with Chef Paul Prudhomme's Seafood Magic seasoning and pepper. I squeezed a fresh lemon over it while sauteing it. Then I added my orzo. Stirred over low heat. Then added the milk and parmesan cheese. Stirred again over low heat until well blended and the cheese was melted. It was absolutely delicious!

This was creamy and delicious. Definitely cut the butter - not more than a Tbsp. is needed. To save on cleaning a pot, I sauteed the garlic, then added the orzo, and let it toast a bit, then added the water. To add flavor, I put a shake of chicken-flavored soup mix in with the water. My kids gobbled this up.

I read through the comments before making it, and made some changes and just used this recipe as a base for inspiration. I added sautéed onions, increased the garlic (my partner and I looovve garlic!), instead of milk I used 3 heaping tablespoons of sour cream, I added 2 tablespoons of basil pesto, I didn’t have fresh parsley on hand so I just used dry and I also added a good amount of lemon juice. With these changes, this dish is delicious! I’ll definitely be making it again.

This is so good! Instead of water, try cooking the pasta in vegetable or chicken stock for added flavor. I also used heavy whipping cream instead of milk and I measured by eye but added a little more than the recommended. I used freshly grated parm regiano and did more than the recommended as well. Just measure with your heart guys!

I used 1 cup of uncooked orzo, slightly undercooked it, 2 tbsp butter, chopped garlic, Parmesan grated, fresh parsley, didn’t have milk so used the hot pasta water, made it very creamy. Thank you, husband loved it. Will make again.

We really liked this dish. I cut back on the butter a bit (only used about 2/3 of what the recipe called for) and garlic (used about 1 tsp instead of 2 because my husband can't eat a lot of garlic and there was garlic in the shrimp I was cooking too) and tossed in a seeded and chopped roma tomato for the last few seconds of cooking the garlic and it was fantastic. My husband doesn't normally comment on dinner, but he did tonight. Served it with shrimp (baked in white wine, butter, salt, pepper, garlic and leeks) and a side of sauted carrots, broccoli & celery. It's a nice change from rice or traditional pasta and definitely worth putting in our rotation. Thanks for sharing!

Incredibly easy side dish. It's indulgent. I paste my garlic so it doesn't burn. I found the portions to be fine, but did cut back on the butter. I only needed 2 tablespoons.

Definitely will be making this again. After reading other reviews, I cut the butter in half and sautéed onion in it first. Then added garlic and sautéed for about half a minute until it was fragrant. Recipe says sauté garlic 5 minutes until brown......that’s way too long. Browned garlic is burnt garlic and tastes awful. I didn’t have fresh parsley so I used dried and it was fine. I used whole milk and had to keep adding more as the orzo was drying out while waiting for the rest of the meal to be ready to eat. I’m looking forward to leftovers tomorrow!

I love this recipe! I add a little bit of fresh minced onion to the butter at the beginning and it adds an amazing flavor along with some spinach at the end for some greens!

This was super simple. I only had shredded Parmesan on hand and found it was really greasy but I will try it again with grated and see if there is a difference. All in all it was really good.

I have been making this my whole life. It’s always good. The only think I do different is to use homemade chicken broth instead of water

Excellent just the way it is written! Adding to my recipe file!

I doubled the recipe. It was delicious and a huge hit with our family and friends we had over for dinner. Sooo easy, so good!!

My family begs me to make this all the time. Their friends even want to stay over to eat if they know I am making this. I add double the freshly shredded parmesan to it because we are cheese lovers and add raw shrimp (cleaned up) with the garlic and butter. Crowd pleaser everytime!

Made it for a small get-together — huge success.

Super easy! Everybody loved it. A great recipe to add to my personal recipe books.

This was a recipe that reminded me of Cacio e Pepe. It was delicious. I added half pasta water & half milk. It thickened nicely. Very yummy & easily adaptable to adding a lot of things depending on what you are serving it with. I served it with a Mediterranean mahi mahi & roasted brussel sprouts!

Bro, I need this every week.