Ingredients
Equipment
Method
- Heat olive oil and butter in a large skillet or pan over medium heat until the butter is fully melted.
- Add the chopped shallot and garlic; sauté for 2-3 minutes, stirring occasionally, until the shallot becomes translucent and the garlic is aromatic.
- Stir in red chili flakes if using, then add the orzo. Mix until all the orzo is coated with the oil and butter.
- Pour in the vegetable broth and combine well. Bring the mixture to a boil, then reduce the heat to low.
- Simmer gently for 10-15 minutes, stirring every few minutes, until the orzo is tender and most of the broth is absorbed.
- Add the half and half (single cream) to the pan, stirring to mix. Warm over low heat until hot but not boiling.
- Fold in the freshly grated Parmesan. Season with salt and freshly ground black pepper to taste.
- Remove from the heat and finish by garnishing with a handful of fresh parsley before serving.
Nutrition
Notes
For extra richness, you can replace half and half with heavy cream, or use whole milk for a lighter sauce. If reheating leftovers, stir in a little broth or milk to restore creaminess, as the sauce thickens after chilling. Store any leftovers in the fridge for up to 3 days; this dish is not suitable for freezing. To create a more substantial meal, add cooked chicken, shrimp, or vegetables like spinach or peas towards the end of cooking. Always use freshly grated Parmesan for the best texture and flavor.