Orzo with Parmesan and Basil
Orzo with Parmesan and Basil is a simple orzo pasta dish with Parmesan cheese and fresh basil. Just like a Mediterranean macaroni and cheese!
I already mentioned in the Tomates Provencales recipe how my sister’s boyfriend Steve is a great cook. He made this orzo for our New Year’s Eve dinner, and it was so delicious. This makes a great side dish, and it’s very simple to make! The basic recipe is adaptable to so many flavors – it doesn’t even have to be Italian. I think it would be good if you toss in some Greek spices with feta cheese, tomatoes, olives, and spinach! He used tri-color orzo and lots of Parmesan cheese!
This recipe is very simple. First the orzo is sauteed in melted butter. Then chicken broth is added and the pasta is cooked until al dente. Once the broth has evaporated, the Parmesan cheese and basil are stirred in. That’s it!
Gluten Free Orzo with Parmesan
Use gluten free orzo in place of traditional pasta for a gluten free side dish.
Looking for More Orzo Recipes?
- 2 tablespoons butter
- 1 cup uncooked orzo pasta
- 14.5 ounces chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil (see note)
- salt and pepper to taste
- 2 tablespoons chopped fresh basil
- chopped tomatoes, sundried tomatoes, spinach, chicken, roasted red peppers, olives, red onion, feta
- Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
- Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes.
- Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to a shallow bowl. Garnish with basil sprigs.