Description

This creamy parmesan orzo recipe is a comforting, family-friendly, and budget-conscious dish that delivers big flavor with minimal effort, perfect for busy weeknights as a satisfying meal or side.

Ingredients

Scale

1.1875 cups orzo pasta (approx. 250 g)
3 cups vegetable broth (720 ml), (low-sodium preferred, or chicken broth)
2 tablespoons unsalted butter (30 g), (or 0.5 tablespoon olive oil for dairy-free)
1 medium shallot, finely diced (approx. 60g)
2 cloves minced garlic
0.75 cup finely grated Parmigiano-Reggiano style cheese (70 g), (made with microbial rennet, or aged white cheddar for substitution)
2 teaspoons Za’atar spice blend
0.25 cup shelled unsalted pistachios (40 g)
0.5 cup fresh pomegranate arils (approx. 85g)
0.25 cup fresh flat-leaf parsley (15 g), chopped
1 tablespoon olive oil, divided (for cooking and drizzling)
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Toast Pistachios: In a small dry skillet over medium-low heat, toast 0.25 cup (40 g) shelled pistachios for 3-5 minutes, stirring occasionally, until fragrant and lightly golden. Remove them immediately from the skillet, set aside to cool, then roughly chop.
Saute Aromatics: In a medium saucepan or a 10-inch skillet, melt 2 tablespoons (30 g) unsalted butter over medium heat. Add the finely diced shallot and cook for 3-4 minutes until it softens and turns translucent. Stir in 2 cloves of minced garlic and cook for another 1 minute until fragrant.
Toast Orzo: Add 1.1875 cups (250 g) orzo pasta to the saucepan. Stir continuously for 1-2 minutes to lightly toast the pasta; a subtle nutty aroma will develop.
Simmer in Broth: Pour in 1 cup (240ml) of the vegetable broth. Bring it to a simmer, then reduce the heat to medium-low and cook, stirring frequently, until the liquid is almost completely absorbed by the orzo. (If the liquid absorbs too quickly and the orzo isn’t tender, add a small splash of 0.25 cup warm broth or water to continue cooking.)
Continue Adding Broth: Keep adding the remaining 2 cups (480ml) of vegetable broth, 0.5 cup (120ml) at a time. Allow each addition to be mostly absorbed before adding the next, stirring frequently. This process encourages starch release, creating a wonderfully creamy texture, and should take approximately 12-15 minutes, until the orzo is al dente.
Stir in Cheese and Season: Remove the saucepan from the heat. Stir in 0.75 cup (70 g) finely grated Parmigiano-Reggiano style cheese and 2 teaspoons Za’atar spice blend until thoroughly combined and the orzo looks delightfully creamy. Season with salt and freshly ground black pepper to taste.
Serve with Toppings: Spoon the creamy orzo into shallow serving bowls. Drizzle lightly with the remaining 0.5 tablespoon of olive oil for a glossy finish. Generously scatter the vibrant red pomegranate arils, the toasted chopped pistachios, and the bright green chopped parsley over the top for maximum color and textural contrast.

Notes

For a dairy-free option, use 0.5 tablespoon olive oil instead of butter and nutritional yeast instead of cheese. Always grate Parmesan fresh for the best texture and taste. If orzo absorbs liquid too quickly, add a small splash of 0.25 cup warm broth or water to continue cooking.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course, Side Dish
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 0.75 cup (approx 180 g)
Calories: 440 calories
Sugar: 3 g
Sodium: 500 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 53 g
Fiber: 3 g
Protein: 16 g
Cholesterol: 30 mg

Keywords: creamy orzo, parmesan, easy dinner, weeknight meal, family-friendly, side dish, budget-conscious, za'atar, pistachios, pomegranate