Pasta

Orzo with creamy parmesan sauce

Name: Orzo with creamy parmesan sauce
Prep time: 5 min
Cook time: 15 min
Yield: 4
Ingredients: 200 g orzo; 800 ml chicken broth (800 ml water + 1 chicken stock cube); 150 g heavy cream; 30 g butter; 2 tbsp olive oil; 2 tbsp fresh parsley, finely chopped; 60 g parmesan, grated; 1 garlic clove, finely chopped; pepper

Servings

Preperation

5 minutes

Cooking

15 minutes

Waiting

200 g orzo 800 ml chicken broth (800 ml water + 1 chicken stock cube) 150 g heavy cream 30 g butter 2 tbsp olive oil 2 tbsp fresh parsley, finely chopped 60 g parmesan, grated 1 garlic clove, finely chopped pepper

In a large frying pan, heat the olive oil and add the garlic and the orzo. Sauté for about 3 minutes, until the garlic releases its aroma and the orzo starts to turn golden.

Add the chicken broth and bring to a boil, stirring occasionally, until most of the liquid has been absorbed and the orzo is cooked.

Add the heavy cream and stir well until a creamy sauce forms.

Turn off the heat.

Add the pepper, the parmesan and the chopped parsley and stir until the parmesan melts and the sauce thickens.

Serve.