Description
Creamy, cozy, and packed with nutty flavor—this Toasted Orzo with Parmesan is the side dish your dinner table’s been craving! The orzo is toasted until golden and simmered risotto-style in a mix of broth and wine, then finished with melty Parmesan and fresh chives. It’s rich, buttery, and surprisingly easy. #OrzoRecipe #ParmesanOrzo #EasySides
Ingredients
Scale
- 1½ cups vegetable or chicken broth
- ½ cup water
- 2 tablespoons unsalted butter
- 1 cup whole wheat orzo
- ⅓ cup dry white wine (or substitute with ⅓ cup broth)
- Coarse kosher salt and freshly ground black pepper, to taste
- 2 tablespoons freshly grated Parmigiano-Reggiano (plus more for serving)
- Finely chopped fresh chives, for garnish
Instructions
- In a saucepan, combine broth and water. Warm over low heat and keep it nearby.
- In a separate skillet, melt butter over medium heat. Add orzo and toast, stirring frequently, until golden brown and fragrant, about 4–5 minutes.
- Pour in the white wine (or broth) and stir until mostly absorbed.
- Gradually add the warm broth mixture, a little at a time, stirring frequently and allowing it to absorb before adding more.
- Cook until orzo is tender and creamy, about 10–12 minutes.
- Stir in Parmesan and season with salt and pepper to taste.
- Serve warm, topped with extra Parmesan and fresh chives.
Notes
- Use vegetable broth to keep this dish vegetarian.
- Stirring frequently helps the orzo release starch and creates a creamy consistency.
- Try swapping Parmesan with Pecorino Romano for a sharper finish.
- Great paired with grilled chicken, shrimp, or roasted veggies.
- Leftovers reheat well with a splash of broth or cream.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 390mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg