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Quick and Easy Buttery Parmesan Orzo

This Quick and Easy Buttery Parmesan Orzo is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 cup orzo pasta
  • 1 tablespoon butter
  • 2 ½ cups chicken stock
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon fresh Italian parsley chopped
  • 4 tablespoons freshly grated Parmigiano Reggiano cheese

Method
 

  1. Toast the Orzo: In a skillet over medium-high heat, melt 1 tablespoon of butter. Add 1 cup of orzo pasta and toast for about 3 to 4 minutes, stirring continuously, until the orzo develops a nice brown, nutty color.
  2. Cook the Orzo: Pour in 2 ½ cups of chicken stock. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 12 to 15 minutes, stirring occasionally.
  3. Season: As the orzo cooks, it will absorb the chicken stock and become tender. Season with salt and freshly ground black pepper to taste. Stir in 1 tablespoon of chopped fresh Italian parsley.
  4. Finish with Cheese: Turn off the heat and add 4 tablespoons of freshly grated Parmigiano Reggiano cheese to the orzo. Mix thoroughly until the cheese is creamy and evenly distributed.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.