Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, creamy parmesan orzo. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

From Cooking Light, this is a wonderful side or light main dish. It is good even without the pine nuts if you don't have them on hand, also any herb will work for the basil, you just may need a little more or less depending on the herb. While it's perfect as a side dish, I prefer this as a meal on its own because it's cheesy, creamy and really hits the spot.

Creamy Parmesan Orzo is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Creamy Parmesan Orzo is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook creamy parmesan orzo using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Parmesan Orzo:

1. Get olive oil
2. Take unsalted butter
3. Get small yellow onion, diced finely
4. Make ready garlic, minced
5. Prepare orzo pasta, uncooked
6. Prepare chicken broth, low sodium recommended
7. Prepare half & half
8. Get freshly shredded parmesan cheese
9. Prepare salt & pepper, dried parsley
10. Prepare roughly chopped spinach (optional)

You may even want to go ahead and make it a main course! I'm thinking a big piping hot bowl of cheesy, garlicky orzo with a side of roasted broccoli or asparagus… maybe even a little side salad action to pack in extra veg. Cook the orzo according to the package directions; drain well. This creamy, cheesy, Parmesan orzo is my kind of dish and the kind of dish I could have every single night for lunch or dinner.

Steps to make Creamy Parmesan Orzo:

1. In a large pot with a tight fitting lid, heat the olive oil and butter over med-high heat. Once the butter has melted, add the onion to the pot and cook, stirring often, until translucent, about 3-5 minutes. Stir in the garlic and cook until fragrant, just another minute or so.
2. Stir in the orzo and let it toast for a couple of minutes. Increase the heat to high and stir in the broth and half & half. Once it reaches a boil, cover the pot with a lid and reduce the heat to med-low. Let this simmer for 5-7 minutes, stirring occasionally, until the liquid has mostly been absorbed by the orzo.
3. Remove the pot from the heat and immediately stir in the parmesan cheese (and the spinach if using). Then season to taste and serve immediately. Refrigerate any leftovers.

Add more milk if necessary to achieve a creamy orzo. Once the orzo is cooked, add black pepper, parmesan cheese, parsley and stir well. Orzo pasta shapes folded into a olive oil and flour roux along with shaved parmesan cheese. Hope yall had a lovely weekend. I'm currently in Phoenix, AZ for SproutsFest!

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