Name: Garlic Parmesan Orzo with Brown Butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 cup dry orzo pasta; 2 cups low-sodium chicken or vegetable broth; 3 tablespoons unsalted butter divided; 4 garlic cloves minced; 1/2 cup heavy cream; 3/4 cup freshly grated Parmesan cheese; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly cracked black pepper plus more for serving; 2 tablespoons pine nuts; 1 teaspoon fresh thyme leaves; Optional: extra Parmesan shavings for garnish

Description

Small orzo pasta coated in a creamy garlic parmesan sauce finished with nutty brown butter and cracked black pepper for layered umami comfort. The dish is plated elegantly in a shallow bowl with a sprinkle of toasted pine nuts and thyme for a refined special-occasion side. About 25 minutes total.

Cultural Background

Orzo pasta originates from Italy where it is traditionally used in soups and side dishes as a rice-like grain alternative in Mediterranean cuisine. Parmesan cheese traces back to ancient Roman and medieval Italian traditions of aged hard cheeses prized for their umami depth. The brown butter technique known as beurre noisette comes from French culinary practices emphasizing nutty caramelized flavors to elevate simple preparations.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 2
DIFFICULTY: Medium

Ingredients

1 cup dry orzo pasta
2 cups low-sodium chicken or vegetable broth
3 tablespoons unsalted butter divided
4 garlic cloves minced
1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper plus more for serving
2 tablespoons pine nuts
1 teaspoon fresh thyme leaves
Optional: extra Parmesan shavings for garnish

Instructions

In a medium saucepan bring the broth to a gentle simmer over medium heat. Add the orzo and cook stirring occasionally for 8-10 minutes until al dente and most liquid is absorbed creating a creamy base.
While orzo cooks toast the pine nuts in a dry small skillet over medium heat for 2-3 minutes until golden and fragrant then set aside.
In a separate small saucepan or skillet melt 3 tablespoons of the butter over medium heat. Cook swirling constantly for 3-5 minutes until the butter turns golden brown with a nutty aroma and small brown solids form at the bottom then immediately remove from heat.
Return to the orzo pan and stir in the minced garlic cooking for 30-60 seconds until fragrant but not browned.
Pour in the heavy cream and simmer gently for 1-2 minutes stirring to combine.
Remove from heat and gradually stir in the grated Parmesan until fully melted and the sauce is smooth and creamy.
Stir in the remaining 1 tablespoon butter if needed for extra richness along with the salt and black pepper adjusting to taste.
Drizzle the brown butter over the orzo and gently fold to incorporate the nutty flavor throughout.
Divide the orzo between two shallow bowls. Top with toasted pine nuts fresh thyme leaves and additional cracked black pepper. Serve immediately while hot and steaming.

Tips

- Watch the butter closely during browning as it can go from perfect to burnt in seconds use a light-colored pan for better visibility of color change.
- Grate Parmesan fresh from a block for superior melting and flavor avoid pre-grated varieties which contain anti-caking agents that can make the sauce grainy.
- For a dairy-free version substitute vegetable broth and a plant-based cream alternative though the richness will be slightly lighter.

Nutrition

Calories: 620
Protein: 20g
Carbs: 55g
Fat: 35g