Parmesan Orzo
Published Feb 24, 2025
This post may contain affiliate links. Please read our disclosure policy.
Parmesan Orzo Pasta is a creamy pasta dish cooked in savory broth. Made in one pan on the stove in about 20 minutes, this is a go-to side dish for busy nights. Add veggies and protein, and dinner is done!
Pasta is a guaranteed dinner win at my house and this one pan orzo has been a recent favorite. With a creamy texture and rich flavor from parmesan cheese, it’s more interesting than serving plain pasta but takes only a tiny bit more work.
When I was testing methods for cooking orzo directly in broth, I landed on a method that is similar to making risotto. The rice-shaped orzo pasta cooks faster than risotto rice and has a more tender texture. But similar to risotto, diced onion sautéed in butter adds a layer of flavor.
If orzo pasta is your thing, you’ll also love Orzo with Tomatoes, Corn, and Feta, Lemon Chicken Orzo Soup, One Pan Chicken and Orzo with Spinach, or for a fresh option that can be served at room temp, try a Kale Orzo Salad.
How to Serve Parmesan Orzo
I like to plate the orzo in shallow bowls and serve a protein on top. Lemon Garlic Butter Shrimp, Air Fryer Salmon Bites, or Broiled Paprika Salmon make great choices. Add a simple roasted veggie on the side.
Adding Protein to Orzo Pasta
Want to give the dish a boost of protein? Use bone broth to simmer the orzo pasta. Not only will you get extra protein in the pasta but you’ll add tons of rich, savory flavor.
Pin this now to save it for later
Pin It Now
What You’ll Love
Once you learn how to cook orzo in chicken broth, you’ll never go back to other cooking methods again! Rich and creamy, your first bite will make you feel like you’re dining in a fancy restaurant, but all the ingredients combine and cook in one pan in just 15 minutes.
It pairs well with pretty much everything, making it a great option for everyone from meat eaters to vegetarians. You can even make it gluten and dairy-free if needed! Warm and comforting this parmesan orzo recipe is the perfect side dish to pair with all your favorite meals!
Ingredients
- Butter – Salted or unsalted will work. I recommend unsalted so that you have better control over the flavor.
- Onion – Use yellow or white onion, depending on what you have on hand. You’re going to want to dice it into very small pieces to allow for even cooking and distribution throughout the dish.
- Orzo Pasta – Tiny rice-shaped orzo pasta is the star of the show! Feel free to use gluten-free orzo if needed.
- Stock – Again, I recommend using low-sodium stock. I almost always have homemade chicken stock or turkey stock on hand, but any store-bought or homemade option will work.
- Grated Parmesan Cheese – This hard, dry Italian cheese adds just the right amount of salty flavor and gooey texture. For the best taste and texture, buy a block of cheese, and grate it yourself.
How to Make It
- Sauté the onion – This is key to creating a sweet, caramelized flavor. You’re going to want to sauté it in melted butter over medium-high heat until translucent.
- Cook the orzo – Stir in the pasta until it’s shiny and coated. Then, pour the stock and water on top, and simmer until tender.
- Stir in the cheese – Remove the pan from the heat, and stir in the cheese until the liquid absorbs. It may seem like you have too much liquid at first, but keep stirring!
- Serve warm.
Possible Variations
- Dairy-Free – you can absolutely skip the parmesan in the finished pasta, and it will still be creamy and flavorful. For a completely dairy-free recipe, use olive oil instead of butter, too.
- Onion – you can skip the onion if you want, though you’ll miss some of the flavor. Or, swap in a couple of fresh garlic cloves that have been finely minced.
- Gluten-Free – if you need to keep this recipe gluten-free, use gluten-free orzo, and adjust the cooking time as needed according to package instructions.
- Lemon – add a pop of brightness and a zesty citrus flavor with a squeeze of lemon juice and lemon zest.
- Seasonings – spice things up with a dash of red pepper flakes or cayenne pepper if you love a bit of heat. Or, add extra salt, pepper, or garlic powder for a slightly more savory pasta dish.
- Veggies – mix in cooked veggies such as broccoli, mushrooms, asparagus, peas, or tomatoes to add nutrients and make your parmesan orzo recipe even more filling. Or, stir in sun-dried tomatoes for a slightly tangy taste.
- Creamy – include a splash of heavy cream when simmering to create a creamy sauce.
Frequently Asked Questions
Orzo is a small, rice-shaped pasta typically made from durum wheat, semolina flour, and water. Contrary to popular belief, it is not a grain at all!
As orzo sits, it will continue to soak up the liquids, so this dish is at its most creamy right after cooking! However, you can store leftovers in an airtight container in the refrigerator for up to 4-5 days.
To serve, add a splash of broth to freshen it back up, and warm it in the microwave or in a pot on the stove over medium heat.
More Easy Pasta Recipes
Pin this now to save it for later
Pin It Now
Parmesan Orzo
Equipment
- Large Measuring Cup
- Knife
- Cutting Board
- Large Saute Pan with Lid
Ingredients
- 3 tablespoons butter (salted or unsalted will work)
- 1 cup finely diced yellow or white onion
- 1 pound uncooked orzo pasta
- 4 cups low-sodium stock (any type; see note)
- 1 cup water
- 1 generous cup grated Parmesan cheese
Instructions
- In a large sauté pan (use one with a lid), melt butter over medium-high. Add onion and saute until translucent, 4 to 5 minutes.
- Add the pasta and stir until it's all shiny and coated. Pour the stock and water over top and bring to a simmer. Stir well and then cover with a lid. Simmer, covered, removing the lid one time and stirring well (this will prevent sticking), until the pasta is tender, about 10 minutes.
- Remove the pan from the heat and stir in the cheese.
- It may seem like you have too much liquid at first, but keep stirring until all of the liquid has been absorbed.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
