Creamy Baked Orzo
This Creamy Baked Orzo recipe transforms simple ingredients into a restaurant-worthy meal. Orzo pasta is cooked in flavorful broth and then baked in a creamy, cheesy sauce, creating a comforting and satisfying dish perfect for weeknight dinners.
Equipment
- Large oven-safe skillet or Dutch oven
- Measuring cups
- Measuring spoons
- Grater
- Knife
- Cutting board
- Oven
Ingredients
- 1 pound orzo pasta
- 6 cups chicken broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ¼ cup grated Pecorino Romano cheese optional
- 4 tablespoons butter
- ½ cup heavy cream
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Finely chop the onion and mince the garlic. Grate the Parmesan and Pecorino Romano cheeses (if using).
- In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5-7 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the orzo to the skillet and toast for 2-3 minutes, stirring constantly, until lightly golden.
- Pour in the chicken broth and bring to a boil. Season with salt and pepper to taste.
- Reduce the heat to low, cover the skillet, and bake in the preheated oven for 15-20 minutes, or until the orzo is tender and the broth has been absorbed.
- Remove the skillet from the oven and stir in the Parmesan cheese, Pecorino Romano cheese (if using), butter, and heavy cream. Stir until the cheese is melted and the sauce is smooth and creamy.
- Taste and adjust seasoning as needed.
- If desired, add optional ingredients like cooked chicken or vegetables and stir to combine.
- For an extra cheesy top, broil for 2-3 minutes until golden brown and bubbly, watching carefully to prevent burning.
- Garnish with fresh parsley and serve immediately.
Notes
Leftover Creamy Baked Orzo can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or bake at 350°F (175°C) until warmed, adding a splash of broth or cream if needed. Toasting the orzo prevents sticking. If the sauce is too thick, add more broth or cream. If the sauce is too thin, simmer on the stovetop to thicken. Don't overcook the orzo. Try Mediterranean, Spicy, Vegetarian, Seafood, Lemon Herb, or Mushroom variations.