| > One Pot Creamy Parmesan Orzo

One Pot Creamy Parmesan Orzo

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When I set out to make this recipe, it was really meant to be a kid friendly meal for Shaan but as I got further and further in the process, I realized that this was WAY too good to be JUST for the baby, lol! First of all, I’ve been a huge fan of one pot recipes lately because it makes clean up SO MUCH EASIER and so this orzo wins not only for flavor but also for its ease! It’s definitely more on the simple side and doesn’t have my usual fusion twist- but some things are delicious simply the way they are! If you need more spice or kick, you can add a pinch of garam masala to this a long with a generous dash of crushed red chili flakes.

This dish resembles risotto and if I might say so myself, I feel like it might be even BETTER than risotto. It’s creamy, cheese, and so satisfying! I had some zucchini laying around so used it in this recipe but feel free to add in any kinds of veggies you like! I made a batch of this recipe on Sunday and loved enjoying it throughout the week- I even threw spoonfuls of it in Shaan’s soups and it added the perfect heartiness. I hope you enjoy trying this new recipe out !

Happy Eating ?

One Pot Creamy Parmesan Orzo

One Pot Creamy Parmesan Orzo

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SERVES: 4 servings
PREP TIME: 10 mins
COOK TIME: 20 mins
TIME: 30 mins
The Chutney Life

Ingredients


  • 1 cup orzo, uncooked

  • 1 small onion, finely diced

  • 1 zucchini, diced

  • 4 cloves garlic, minced or grated

  • 2 cups vegetable or chicken broth

  • 2 cups milk

  • 1-2 cups parmesan cheese, grated

  • 1/2 tsp black pepper

  • salt

  • 2 tbsp oil

  • 2 tbsp butter

  • 2-3 tbsp fresh parsley, finely chopped

Directions

  1. In a large non stick pot or dutch oven heat the oil and butter over medium heat. Once hot, add the onions and cook until almost translucent. Add the zucchini, saute for a few minutes and then add the garlic with a pinch of salt. Turn the heat down to ensure garlic does not burn.
  2. Once the garlic is fragrant, add the orzo and toast for 2-3 minutes.
  3. Add the broth, 1 cup of milk, and bring to a slow simmer. Place the lid on the pot and turn the heat down to low. Let the orzo cook covered for about 10 minutes quickly checking once or twice to make sure the orzo is not sticking.
  4. After 10 minutes, open the lid and continue to cook the orzo by adding the remainder of the milk in slow batches, stirring continuously after each addition. Add more milk if necessary to achieve a creamy orzo.
  5. Once the orzo is cooked, add black pepper, parmesan cheese, parsley and stir well.
  6. Serve warm and enjoy!
HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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Just made this for dinner. Added celery since I don’t like zucchini and added air fried tofu for protein, Used oat milk and cilantro on top. Very creamy and delicious!

Hi. Can I get your falafel recipe with masoor daal. Also wondering where you bought your spice container. Thank you.

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