Easy Side Dishes: Easy Parmesan Orzo

This recipe for Easy Parmesan Orzo is one of my favorite easy side dishes.

Easy Side Dishes Easy Parmesan Orzo from It's a Keeper

A while back, Christina at This Woman Cooks, posted this recipe on my weekly linky party.  As soon as I saw it, I knew I had to try it!  It looked so cheesy and good.  Plus, she said it was super easy.

I don’t know about you, but I’m always on the lookout for new side dishes that I can add to my weeknight dinner arsenal.  I mean, c’mon, we love brown rice as much as the next guy, but one can only eat so much before it gets bor-ring! Needless to say, this recipe caught my attention so I thought I would test it out for all of my faithful readers!

Go a head.  Hit the “print this” button below.  You’ll definitely want to keep a copy of this recipe handy.

This wonderful recipe reminded me of risotto (without all of the work!).  It was so creamy and cheesy. And, the texture is even similar!  A perfect side dish for most any meal!  And, it didn’t require a lot (or any) fussing.  It was even good reheated – according to my husband who got called out to work before he could eat his dinner.  Just a add little extra chicken broth when reheating it.

Christina mentioned in her post that it’s important that you cook this dish over low heat.  Otherwise, the orzo will cook too fast and won’t absorb all of the liquid.  Mine took about 20 minutes over low heat and it came out perfectly!  I usually just get it going while I’m making the rest of the meal and let it hang out on the stove until it’s ready.

I highly recommend giving it a try!  Thanks for sharing, Christina!

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Easy Side Dishes: Easy Parmesan Orzo

Easy Side Dishes: Easy Parmesan Orzo
Serves: 4
  • 1 cup orzo
  • 1 Tbsp butter
  • 1¾ cup chicken broth
  • 1 tsp garlic powder
  • ½ cup freshly grated parmesan cheese
  • Salt and pepper
  • Fresh chopped parsley for garnish
  1. In a small saucepan combine the orzo and butter.
  2. Melt the butter and stir regularly, lightly toasting the orzo.
  3. Pour in the broth and add garlic powder.
  4. Heat over low heat, stirring regularly, until all of the liquid is absorbed.
  5. Stir in the cheese until melted.
  6. Season with salt and pepper to taste.
  7. Sprinkle parsley over top if desired .

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Hi! I'm Christina, the chief cook and bottle washer here at It Is a Keeper! I scour cookbooks, recipe boxes and the internet to bring you only the BEST recipes that have my seal of approval. Most of my recipes are easy enough for busy weeknights and simple enough for those that think they can't cook. Thanks for stopping by!

Latest posts by Christina Hitchcock (see all)


  1. Jennifer Millard says

    Maddie had been complaining of stomach aches for several months. Dr Ross tested her for allergies and she was fine for everything. So last weekend I decided to go gluten free with her. I’m sort of doing it too. Not hard since I gave up bread for lent. Since I love your recipes so much I’ll be altering them for her new diet. I only cook one dinner, so we’re all doing it to some extent. I’ll let you know how I’m doing.

  2. Jennifer Young says

    I’ve made a version of this before that included fresh basil (or several of the frozen cubes from Trader Joe’s, that’s what I had). Super delicious!

  3. says

    This looks totally stellar. I’d probably add a dash of lemon juice just to cut the creaminess – but I’m a lemon fiend so maybe that’s just me? 😉 Either way I’m making this! I’ll pin it so I can refer back later… :)

  4. says

    I’ve had this recipe pinned on Pinterest for a couple weeks now, just waiting for the right time to try it. It’s actually on my menu for later this week. Now I really can’t wait to give it a try!

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