Garlic – Parmesan Orzo For 2

1 large clove garlic – minced

8 oz. Orzo pasta

1 ½ cups low-salt chicken broth


2 Tbs. butter – cut in pieces

¼ cup Parmesan cheese

1 Tbs. chopped fresh flat-leaf parsley


Cook orzo in boiling water until al dente – drain.

Meanwhile, boil chicken broth until reduced to ½ cup. Add garlic and a pinch of salt. Whisk in butter one piece at a time.

Toss the orzo with the broth mixture. Add the parmesan cheese and parsley, and combine. Season to taste with salt and pepper. Serve immediately, sprinkled with additional parmesan cheese.

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