Creamy Roasted Garlic Parmesan Orzo

• 1 cup orzo
• 4 heads garlic
• 2 tablespoons olive oil
• 2 cups chicken broth
• 1 cup milk
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt to taste
• Freshly ground black pepper to taste
• Parsley for garnish

Steps

1. 1 Preheat oven to 400°F. Cut off the tops of garlic heads, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 40 minutes.
2. 2 Meanwhile, cook orzo according to package instructions until al dente; drain.
3. 3 In a saucepan, heat remaining olive oil and melt butter over medium heat.
4. 4 Add chicken broth and milk to the saucepan; bring to a gentle simmer.
5. 5 Stir in cooked orzo and roasted garlic cloves, mashed from their skins.
6. 6 Reduce heat to low and stir in Parmesan cheese until creamy.
7. 7 Season with salt and pepper to taste.
8. 8 Serve garnished with parsley.

Equipment

• Oven
• Saucepan
• Garlic press or fork

Variations

• Add sautéed shrimp for a seafood twist.
• Stir in sun-dried tomatoes for a pop of color and flavor.

Substitutions

• Substitute vegetable broth for a vegetarian version.
• Use pecorino Romano cheese for a sharper flavor.

Pairings

• Pairs well with a crisp Chardonnay.
• Serve with crusty bread on the side.

Nutrition

Tips

• Use a fork to carefully extract roasted garlic cloves from their skins.
• For extra richness, add a splash of heavy cream along with the milk.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently, adding a splash of milk to loosen.

Serving Suggestions

• Pair with a simple green salad.
• Serve alongside roasted vegetables or grilled chicken.

FAQ