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.
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.