I’m a simple girl who likes simple carbs. None of that complex carb, whole grain, fiber-rich nonsense. Gimme dat bleached white pasta. All the Instagram fitnes influencers in the world couldn’t change my mind.
On to the recipe. This dish is perfect as a side, or you can make it into a meal by adding a protein & veggies. You’ll notice that this is cooked in a pan, not a pot. That’s important. As the orzo cooks, it releases starch into the broth, which creates the perfect creamy texture at the end. All you need to do is get it to the right consistency. You cook it like you would cook a risotto – but don’t let that scare you. If I can do it, LITERALLY anyone can.
- 2 cups orzo
- 2 cups chicken broth
- 1 1/4 cup shredded parmesan
Optional add ins: peas, chicken, smoked sausage, shrimp, spinach
- Pour dry orzo into a flat pan. It shouldn’t come up too high in the pan.
- Pour enough of the chicken broth over it to just cover the orzo – not all the broth. I usually start with a cup.
- Allow the orzo to cook – leave it alone, but don’t go too far! As the orzo starts to absorb the liquid, pour in more of your broth.
- When the liquid left in the pan looks thick, check the orzo for doneness. If it isn’t quite ready, pour in a bit more chicken stock. At this point, the broth shouldn’t completely cover the pasta.
- When the orzo is cooked through, dump in your parmesan cheese. The cheese will melt into the leftover starchy chicken broth, and create a lovely sauce. I top with lots of black pepper, but feel free to get creative.
Remember that this recipe sounds more complicated than it is! Just keep adding small increments of chicken stock until it’s cooked through.