Garlic Parmesan Orzo Pasta: made in one pot! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
2½ cups low sodium chicken broth
1½ cups dry orzo pasta (about 278 grams)
2 cloves garlic (finely minced)
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup cream (any kind -- heavy cream will give richer flavor, light cream will be a bit thinner)
¼ cup shredded Parmesan cheese
2 tablespoons fresh parsley
Instructions
Combine broth, pasta, garlic, salt and pepper in a medium skillet.
Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
Stir in cream, Parmesan and parsley. Serve.
Instant Pot Lemon Chicken Orzo Soup
Instant Pot Lemon Chicken Orzo Soup is a delicious and healthy soup made with tender chicken, lots of veggies and orzo pasta. A perfect cozy, comforting, and nutritious meal for the cold weather!
INGREDIENTS
▢ 1 tablespoon Olive Oil or butter
▢ ¾ cup Onion diced, I used yellow onions
▢ 1 tablespoon Garlic minced
▢ ¾ cup Carrot cut into small pieces
▢ ¾ cup Celery cut into small pieces
▢ ½ teaspoon Salt adjust to taste
▢ ¼ teaspoon Black Pepper
▢ ½ teaspoon Thyme
▢ 2 cup Broth Chicken, or Vegetable
▢ ½ lb Chicken Breast boneless and skinless
▢ ⅓ cup Orzo
▢ 1 tablespoon Lemon juice
▢ 2 tablespoon Parsley leaves to garnish
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Creamy Mushroom Orzo
This Risotto Style Mushroom Orzo is wrapped in a creamy sauce and all made in one pot! Chris x
FULL RECIPE POST:
Creamy Mushroom Orzo | Serves 4
????INGREDIENTS????
2 cups / 400g Uncooked Orzo
1lb / 500g Mushrooms, sliced (here I use Chestnut Mushrooms)
3 1/2 cups / 875ml Chicken Stock (not piping hot!)
1 cup / 250ml Heavy/Double Cream at room temp
1/2 cup / 120ml Dry White Wine (see notes)
1/2 cup / 40g freshly grated Parmesan (plus more to serve)
2 tbsp Butter
2 fat cloves of Garlic, minced
1 tbsp finely diced Fresh Parsley (plus a pinch more to garish)
2 tsp finely diced Fresh Thyme (can sub 1/2-3/4tsp dried thyme)
1 medium Onion finely diced
Olive Oil, as needed
Salt & Black Pepper, to taste
????METHOD????
In a large pot over medium heat add a drizzle of olive oil, then place in half your mushrooms. Leave to brown on one side, flip them over then season with a pinch of salt and pepper. Continue frying until nicely browned then remove to a side bowl and repeat with the second batch, adding more oil as needed. Remove again once done. It's important to not cram in the mushrooms or they'll steam and lose flavour. Also important to not move them about too much or they won't brown.
Melt in 1 tbsp butter, then add your onion. Fry until it begins to brown/soften, then add in the garlic. Continue frying for another min then pour in white wine. Allow the wine to simmer and reduce for a good 5mins, until it's almost all evaporated, deglazing the pan as necessary. It's important to ensure you reduce down the wine or it'll be too strong in the sauce.
Pour in the orzo and add back in your mushrooms. Pour in stock and cream, then sprinkle in parsley, thyme and salt & pepper. Important your cream is at room temp and your stock isn't piping hot or it'll curdle the cream. Give it a good stir then bring it to simmer. Keep the heat on low, stirring frequently until the orzo is cooked and the sauce has thickened.
Remove from heat and stir through your second tbsp of butter and your parmesan. If you over reduce the sauce just add a splash more stock. Serve with extra parmesan/parsley!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley
PASTA THAT LOOKS LIKE RICE???? delicious saffron and tomato orzo recipe by @ellyaeats #shorts
PASTA THAT LOOKS LIKE RICE???? delicious saffron and tomato orzo recipe by @ellyaeats
Recipe Below:
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Recipe:
Cook time: 0 hours 20 minutes
Servings: 4 servings
Ingredients:
•Big glug of olive oil
•6 cloves of garlic
•Half zest of a lemon
•1 tbsp chilli flakes
•1 patch of cherry/ plum tomatoes
•big pinch of salt
•Small pinch of saffron (tip of a teaspoon)
•1.5 cups of orzo
•half a bag of spinach
•3 cups of 1 veggie stock cube
•Half lemon juice
•Half bunch of parsley
Creamy Garlic Lemon Pasta | One Of The Easiest Pasta Recipes
This creamy garlic lemon pasta is full of fresh flavour and is the perfect meal for those days or nights when you’re stuck with what to make. This recipe serves 2-3 people and can be halved or doubled to suit your needs. Please enjoy.
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Ingredients -
400g (14oz) - Spaghetti
1 Tbsp (20ml) - Olive Oil
1 1/2 Tbsp (21g) - Unsalted Butter
4 - Garlic Cloves, Thinly Sliced
1 - Whole Lemon, Zest Thinly Sliced
1/2 - Lemon, Juiced
1 Cup (250ml) - Thickened Cream
10g (0.35oz) - Curley or Flat Leaf Parsley, Roughly Chopped
Seasoning To Taste
Notes -
This recipe is strong on lemon so adjust it to your taste. The first time I made it, I put way too much lemon juice in (I used 1 whole lemon) and it ruined the dish. I've now reduced it to half and I think it's the perfect balance. If you’re concerned, you can add the zest and cream and squeeze 1 quarter of a lemon into the sauce and adjust that way. Half a lemon works well though, so don’t worry.
#creamygarlic #pasta #cheapdinner