Recipe by Kittencal@recipezazz
The garlic may be adjusted to taste, we love garlic so I use 2 heaping tablespoons, I have left the chili flakes as optional add in for some heat if desired, cooking time does not include cooking the orzo.
Top Review by sissaroo
Oh my goodness, This is amazing... I cut corners and used what I had on hand (shallots, whole milk, jared garlic) I also did not have fresh parsley, and it is still the best!! I can not wait untill I can make it with the right ingrediants.. I should have known it was a kittencal recipe when I started to read it and thought Holy Cow I have to make this for dinner!! She never dissapoints. Thank You again for helping me make a great dinner, and to hear my two small children say "AGH that was some good dinner mom!"
- 2 cups uncooked dry orzo pasta
- 1⁄3 cup butter
- 1 small onion, finely chopped
- 2 tablespoons fresh minced garlic (you may adjust to taste)
- 1⁄4 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)
- 1⁄2 cup grated parmesan cheese
- 1⁄4-1⁄3 cup light cream (such as half and half or 18% table cream)
- 2 -3 tablespoons chopped fresh parsley
- 1⁄2 teaspoon salt (or to taste)
- fresh ground black pepper (to taste)
Directions See How It's Made
- Cook the orzo according to the package directions; drain well.
- In a large skillet melt the butter over medium heat; add in the onion and saute until just softened (about 3-4 minutes).
- Add in fresh garlic and chili flakes the last 2 minutes of cooking.
- Reduce the heat to low and add in the cooked orzo, Parmesan cheese, milk or cream, parsley and salt; toss to heat through.
- Season with fresh ground black pepper to taste.