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Easy Parmesan Orzo

Easy Parmesan Orzo

Published: March 24, 2014 Last Updated: December 17, 2018

This post may contain affiliate links.  For more information, read my disclosure policy here.   

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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

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

Easy Side Dishes: Easy Parmesan Orzo

This recipe for Easy Parmesan Orzo is one of my favorite easy side dishes.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: easy recipe, orzo
Servings: 4
Calories: 221kcal
Author: Christina Hitchcock
Print Recipe Pin Recipe
4.25 from 4 votes

Ingredients

  • 1 cup orzo
  • 1 Tbsp butter
  • 1 3/4 cup chicken broth
  • 1 tsp garlic powder
  • 1/2 cup freshly grated parmesan cheese
  • Salt and pepper
  • Fresh chopped parsley for garnish

Instructions

  • In a small saucepan combine the orzo and butter.
  • Melt the butter and stir regularly, lightly toasting the orzo.
  • Pour in the broth and add garlic powder.
  • Heat over low heat, stirring regularly, until all of the liquid is absorbed.
  • Stir in the cheese until melted.
  • Season with salt and pepper to taste.
  • Sprinkle parsley over top if desired .

Nutrition

Calories: 221kcal | Carbohydrates: 29g | Protein: 9g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 604mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 7.2mg | Calcium: 162mg | Iron: 0.8mg
Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!
Helpful Tips for All Recipes on It Is a Keeper
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  • When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.  This one is my favorite.  
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
  • The nutritional information provided in this recipe is an estimate.  Learn more on how I calculate nutritional information for my recipes.

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« Easy Dessert: No Bake Caramel Pie
Easy Salmon Recipes: Baked Salmon with Asparagus »

Comments

  1. Jennifer Millard says

    March 27, 2014 at 6:58 pm

    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.

    Reply
    • Christina says

      April 2, 2014 at 9:26 pm

      I’d love to hear how you make out with the swap outs! Good luck with your new GF diet!

      Reply
  2. Brenna says

    January 13, 2012 at 1:32 pm

    On my way to fresh market now to buy the ingredients!

    Reply
  3. Jennifer Young says

    September 21, 2011 at 8:14 pm

    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!

    Reply
  4. Mrs. Jen B says

    September 20, 2011 at 2:37 pm

    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… 🙂

    Reply
  5. tehamy says

    September 20, 2011 at 8:22 am

    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!

    Reply
  6. adventuresindinner says

    September 19, 2011 at 8:48 pm

    Yumm…I tend to fall donw a bit on side dishes so this is a great one to keep in my back pocket.

    Reply
  7. Christina @ This Woman Cooks! says

    September 19, 2011 at 7:26 pm

    Yay I’m so glad you liked it Christina! I made it again last night and you’re right, it really does remind me of risotto!

    Reply

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