The weather in the Midwest is always a bit nasty this time of year. One day the sun is shining and I can leave the house without my hat and scarf and the next day it’s back to freezing. Even if you want the freshness of spring, it’s a warm soup that makes you want to eat it. But don’t worry. This creamy one-pot parmesan orzo is all you need.
Think of the creamy, cheesy goodness of mac and cheese and the bright, fresh flavors of spring produce all made in a pot. This is my magic meal for those nights when cooking feels like the last thing I want to do. It feels light and bright enough for the spring season when is starting to take over. So let me tell you about this Parmesan Orzo recipe…
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Ingredients for One Pot Parmesan Orzo
green onions. Instead of onions, I wanted to use chives, the slightly sweeter darling of spring. Leeks are very good at hiding dirt between the leaves, so to prepare, slice them thinly and wash them well. Yes, you can use shallots or onions if you need to substitute.
Orzo. Orzo is a type of pasta shaped like long rice. It has the same texture and texture as pasta, but I like to eat it like pastina or risotto in this recipe.
vegetable soup. Use your favorite dashi stock instead of water for extra flavor.
spring vegetables. You can use whatever you have on hand here, but in a nod to the spring season, I wanted to stay with the theme of green vegetables. You can use vegetables, chopped carrots, or broccoli.
heavy cream. Just one scoop adds creaminess.
Parmesan. Parmesan cheese is our favorite to give this a cheesy macaroni and cheese vibe.
How to make parmesan orzo this spring
This recipe is a winner because it’s a one-pot recipe.
While the leeks are caramelizing in the pan, add the dry orzo and toast them a bit, then add the finely chopped zucchini. This makes it about the same size as the orzo, so it blends into the base of the recipe and allows for extra veggies. By itself, the orzo will absorb the broth and the vegetables will be cooked and tender.
Once the orzo is cooked and thickened in the pan, drizzle with a dollop of heavy cream and generously sprinkle with parmesan cheese. Stirred together, it leaves a rich, creamy macaroni and cheese/risotto-like texture.
What this Orzo Recipe Serves
This Parmesan Orzo is delicious on its own, but for a fuller meal, serve it with a fresh green salad or protein of your choice. To maintain this vegetarianism, I personally like to make a soft-boiled egg and top it with a bowl, but you can also use chicken or fish.
Storage and reheating tips
Unlike long noodles, which you may find less hot, Orzo’s small shape and creamy texture allow it to heat up well.
To store, store in an airtight container in the refrigerator. To reheat, add to a bowl and reheat in the microwave or stovetop, adding extra broth to thin the texture. It will be lunch. Your lunchtime self will thank you.
Other Spring Recipes You’ll Love:
With all the fresh ingredients on hand, spring is definitely one of the best times for inspired cooking. Make the most of the season with more of our favorite springtime recipes.
pink radicchio salad
green goddess pasta salad
Crème fraiche pull ogalette
Scroll through the recipes, and if you make this parmesan orzo, leave us a rating and a comment below.