Let’s talk comfort food—but make it quick, easy, and kind of fancy-feeling without any actual fuss. That’s exactly what Toasted Orzo with Parmesan is. It’s creamy, savory, a little nutty, and totally versatile—basically like risotto’s chill, weeknight-friendly cousin. The orzo gets lightly toasted in butter until golden and fragrant, then simmered in broth until tender and finished off with a good handful of grated Parmesan. It’s cozy, satisfying, and comes together in under 30 minutes. What more could you want?
This dish has become my go-to when I want something warm and comforting that doesn’t involve a lot of prep. I first made it on a lazy Sunday when I was craving mac and cheese but didn’t feel like making a roux. The result? A creamy, cheesy orzo dish that now lives permanently in my “I-don’t-know-what-to-make” dinner rotation.
Serve it as a side with roast chicken or seared salmon, or bulk it up with sautéed veggies for a satisfying meatless main. It’s one of those recipes you’ll start making for dinner but end up eating straight from the pot.
Why You’ll Love This Recipe:
- Ready in 25 minutes – Perfect for busy weeknights or last-minute meals.
- Creamy without cream – Parmesan and broth do all the magic.
- Toasty flavor – Toasting the orzo adds a deep, nutty taste you don’t get from boiling alone.
- Minimal ingredients – Just a handful of pantry staples.
- One pot = easy cleanup – Because no one likes washing dishes.
- Kid-friendly and picky-eater approved – It’s pasta + cheese. Enough said.
- Versatile base – Add protein, herbs, or veggies and make it your own.
Ingredients You’ll Need:
- Orzo pasta – Looks like rice, cooks like pasta, and toasts up beautifully.
- Butter – For toasting the orzo and adding rich flavor.
- Garlic (optional but encouraged) – Adds a subtle aromatic base.
- Low-sodium chicken or veggie broth – Gives flavor as the orzo cooks and absorbs the liquid.
- Grated Parmesan cheese – Use real Parmigiano Reggiano if you can—it melts beautifully and adds salty, nutty depth.
- Salt and pepper – To taste. Go light at first—Parmesan is salty on its own.
- Fresh parsley (optional) – For a pop of color and freshness at the end.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions):
Step 1: Toast the orzo
In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add 1 cup of orzo and stir frequently for about 3–5 minutes, until it starts to turn golden and smells nutty. Don’t rush this part—it’s where the flavor starts!
Optional: Add a minced garlic clove to the butter just before the orzo toasts for an extra layer of flavor.
Step 2: Add broth and simmer
Slowly pour in 2 ½ cups of broth (chicken or veggie), stirring as you go. Bring it to a gentle simmer, then reduce the heat to medium-low. Cook uncovered, stirring occasionally, for 10–12 minutes, or until the orzo is tender and most of the liquid is absorbed.
Tip: Stir frequently near the end so nothing sticks to the bottom. The texture should be a little loose, like risotto.
Step 3: Stir in the Parmesan
Once the orzo is cooked, remove the pan from heat. Stir in ½ cup of grated Parmesan cheese and season with salt and pepper to taste. If the orzo looks too thick, add a splash of warm broth or water to loosen it up.
Step 4: Finish and serve
Sprinkle with chopped fresh parsley if you like, and serve warm. That’s it!
Helpful Tips:
Make it a meal:
Add sautéed spinach, peas, or mushrooms. Or stir in cooked shredded chicken or crispy pancetta for a heartier dish.
Storage:
Store leftovers in an airtight container in the fridge for up to 4 days. It reheats surprisingly well.
Reheating without drying it out:
Add a splash of water or broth when reheating in the microwave or on the stove. Stir frequently to bring back the creamy texture.
Pair it with:
- Roasted or grilled chicken
- Pan-seared salmon
- A crisp green salad with lemon vinaigrette
- Garlic bread (because carbs on carbs is sometimes the right move)
Add a twist:
- Use pecorino instead of Parmesan for a sharper bite
- Add lemon zest for brightness
- Toss in sun-dried tomatoes or olives for a Mediterranean spin
- Top with a poached egg for brunch vibes
Frequently Asked Questions (FAQs):
Can I use water instead of broth?
You can, but broth adds a lot of flavor. If using water, be generous with your seasoning and maybe add a bouillon cube or extra Parmesan.
Is this good for meal prep?
Totally! It holds up well in the fridge and makes a great base for building lunches throughout the week.
Can I make it dairy-free?
Yes! Use olive oil instead of butter and swap the Parmesan for a dairy-free alternative or nutritional yeast. The flavor will be a bit different, but still tasty.
What if I don’t have orzo?
You can sub in another small pasta shape like pearl couscous or even broken spaghetti pieces, though the texture and cook time will change a bit.
How do I make it vegetarian?
Just use vegetable broth and you’re set!
Toasted Orzo with Parmesan is one of those “why didn’t I make this sooner?” dishes. I find myself making it at least once a week—especially on nights when cooking feels like a chore, but I still want something that tastes like effort.
Give it a shot and let me know how it turns out! Whether you keep it simple or jazz it up with your favorite mix-ins, it’s a recipe that’s hard to mess up and easy to love.
Toasted Orzo with Parmesan
Ingredients
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth or vegetable broth
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 tablespoon unsalted butter optional, for extra richness
- Fresh parsley chopped (for garnish, optional)
Instructions
- Toast the orzo: Heat olive oil in a medium saucepan over medium heat. Add the orzo and cook, stirring frequently, for 4–5 minutes, or until the orzo turns golden brown and smells nutty.
- Add the broth: Carefully pour in the chicken broth, add salt and pepper, and bring to a gentle boil.
- Simmer: Reduce heat to low, cover, and simmer for about 12–15 minutes, or until the orzo is tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.
- Stir in cheese: Remove from heat and stir in the grated Parmesan and butter (if using) until melted and creamy.
- Garnish and serve: Sprinkle with chopped fresh parsley and serve warm.
Notes
- For a creamier texture, add a splash of cream or milk when stirring in the Parmesan.
- This dish is versatile—try mixing in peas, spinach, or mushrooms for extra flavor and nutrition.
- To make it vegetarian, use vegetable broth instead of chicken broth.
