Cheddar Parmesan Orzo

A recipe for Cheddar Parmesan Orzo! This creamy, cheesy orzo comes together with only one pot and 20 minutes for quite the easy side.

This Cheddar Parmesan Orzo is perfect for a weeknight side! Lightly flavored with garlic, onion, and two types of cheese, the pasta is delicious on its own alongside a green salad or paired with grilled meat and roasted vegetables.

Best of all, you only need one pot! The orzo is toasted in butter until lightly golden, then simmered in chicken stock until tender.

To finish, cream, shredded Cheddar, and Parmesan are stirred into the pasta to create a cheese-packed coating.

Serve the Cheddar Parmesan Orzo immediately while still warm with a sprinkling of additional Parmesan and freshly ground black pepper.

Orzo

Orzo is a short cut pasta that looks like over-sized rice with its tapered ends. The name translates to barley in Italian and is sometimes referred to as rosa marina (slightly thinner than orzo) and manestra.

This dense, little pasta shape is common in many cuisines throughout the Mediterranean. It is perfect for pilafs, salads, and soups/stews.

A Few Cheddar Parmesan Orzo Tips

Stir the orzo often as it simmers, especially along the sides and bottom of the pot to keep the pasta from sticking. You will need to keep a closer eye on it as the level of liquid decreases.

Most of the liquid will absorb, but you want the mixture to still be creamy enough to melt the cheese and lightly coat the orzo. If all the liquid has absorbed and the orzo still isn’t tender, slowly add a little more chicken stock just as needed.

Shred the cheese at home and avoid pre-shredded if possible. This will help create a smoother texture.

Do not add the shredded cheese until the liquid has stopped bubbling. If the mixture is still too hot when the cheese is added, there is a chance it may curdle. Gently place back over low heat only if needed to melt the cheese.

Adjust the amount of salt to taste. You may need more or less depending on the salt content of your chicken stock. Remember the Parmesan will have a little saltiness as well.

If avoiding chicken, swap for vegetable broth.

I keep the flavors on the plain side as requested by my kids. If you want more of a kick, stir in a pinch of red pepper flakes or hot paprika powder. I also sometimes like to add a little Dijon mustard.

If you really love garlic, bump the amount up to three cloves.

Serving Ideas

This Cheddar Parmesan Orzo is an easy option for pairing alongside a variety of meals. It is especially delicious served with grilled chicken, sausage, or simply on its own next to a green salad.

Want to make a more filling lunch? Toss in some roasted vegetables, spinach, broccoli, or cherry tomatoes.

Looking for more recipes with orzo?

Try my:

• Watermelon Feta Orzo Salad
• Chicken and Mushroom Orzo
• Parmesan Basil Orzo

This recipe was originally posted in August 2019 and updated in August 2024.

Cheddar Parmesan Orzo Recipe

Adapted from Cake ‘n Knife

Print Pin

5 from 1 vote

Cheddar Parmesan Orzo

A recipe for Cheddar Parmesan Orzo! This creamy, cheesy orzo comes together with only one pot and 20 minutes for quite the easy side.

Course Side Dish

Cuisine American

Keyword cheddar, cheese, noodle, orzo, parmesan, pasta

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

0 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Ingredients

• 2 tablespoons (30 grams) unsalted butter
• 1/2 medium onion peeled and finely chopped
• 2 cloves garlic peeled and minced
• 1 pound (450 grams) dried orzo
• 4 cups (950 milliliters) chicken stock
• 1/3 cup (80 milliliters) heavy cream
• 6 ounces (170 grams) freshly shredded Cheddar cheese
• 3 ounces (85 grams) freshly grated Parmesan cheese divided
• Salt and freshly ground black pepper to taste
• Fresh parsley or basil for garnish

Instructions

• Place the butter in a large pot over medium heat.
• Once melted, add the finely chopped onion and cook, stirring occasional, until softened.
• Stir in the garlic and cook just until fragrant, 30 seconds to 1 minute.
• Stir in the dried orzo to coat in the butter and toast lightly.
• Pour in the chicken stock and bring to a boil. Reduce to a simmer, cover, and cook, stirring often to keep the orzo from sticking to the bottom, until the orzo is tender and most of the stock and been absorbed, 10-15 minutes.
• Stir in the heavy cream and remove from heat.
• Once the liquid stops bubbling, fold in the shredded Cheddar and two thirds of the grated Parmesan cheese until melted and a creamy sauce coats the orzo.
• Season to taste with salt and pepper.
• Serve immediately with fresh parsley or basil if desired and a sprinkling of the remaining Parmesan.