Ingredients:

  • 8 ounces (225g) orzo pasta
  • 4 tablespoons (57g) unsalted butter
  • 4 cloves garlic, minced (approx. 2 tablespoons)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup (240ml) vegetable broth or chicken broth
  • 1/4 cup (60ml) grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil

Instructions:

  1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions, usually about 8-10 minutes, until al dente. Drain the orzo in a colander, reserving about 1/2 cup of the pasta water.
  2. While the orzo is cooking, melt the butter and olive oil in the saucepan over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
  3. Add the drained orzo to the saucepan with the garlic butter. Stir in the vegetable broth and Parmesan cheese.
  4. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  5. Season with salt and pepper to taste. Stir in the chopped parsley. Serve immediately, garnished with extra Parmesan cheese, if desired.