Ingredients
Scale
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/4 cup butter, unsalted
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large oven-safe skillet over medium heat. Add minced garlic and cook for about 1 minute, until fragrant, being careful not to burn.
- Step 2: Add the orzo pasta to the skillet and stir to coat with the garlic-infused oil. Cook for 1-2 minutes, stirring occasionally, until lightly toasted.
- Step 3: Pour in the chicken broth and bring to a simmer. Stir in red pepper flakes (if using).
- Step 4: Cover the skillet tightly with a lid or aluminum foil. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the orzo is tender and the liquid is absorbed.
- Step 5: Remove the skillet from the oven and stir in the butter and Parmesan cheese until melted and creamy.
- Step 6: Season with salt and pepper to taste. Serve immediately.
Notes
- Store leftover orzo in an airtight container in the refrigerator for up to 3 days.
- Reheat the orzo with a splash of broth or water in a pan or microwave, stirring occasionally, to restore its creamy texture.
- Garnish with fresh parsley and a squeeze of lemon juice for a bright, flavorful finish.
- Toasting the orzo before baking adds a nutty depth of flavor, so don't skip that step!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American