📝 About This Recipe
This comforting dish transforms tiny, rice-shaped pasta into a velvety, cheesy masterpiece that mimics the texture of a high-end risotto without the constant stirring. Infused with mild aromatics and finished with a generous dusting of nutty Parmesan, it's a gentle introduction to sophisticated Italian flavors for little palates. It is the ultimate 'hug in a bowl'—nutritious, filling, and incredibly kid-friendly.
🥗 Ingredients
The Pasta Base
- 1.5 cups Orzo pasta (dried)
- 2 tablespoons Unsalted butter (divided into two 1-tbsp portions)
- 1 tablespoon Extra virgin olive oil
Aromatics & Liquid
- 3.5 cups Low-sodium chicken or vegetable broth (warmed)
- 1 small Shallot (very finely minced so kids don't notice the texture)
- 1 Garlic clove (smashed and kept whole for easy removal)
- 1/4 cup Whole milk or heavy cream (at room temperature)
The Cheese & Seasoning
- 3/4 cup Parmigiano-Reggiano (freshly and finely grated)
- 1/2 teaspoon Kosher salt (plus more to taste)
- 1/8 teaspoon Black pepper (finely ground)
- 1 teaspoon Fresh parsley (very finely chopped for a pop of color)
- 1 squeeze Lemon juice (optional, to brighten the flavors)
👨🍳 Instructions
-
1
Place the chicken or vegetable broth in a small saucepan over low heat. Keeping the broth warm ensures the orzo cooks evenly and maintains a creamy consistency.
-
2
In a large skillet or wide saucepan, melt 1 tablespoon of butter with the olive oil over medium heat until shimmering.
-
3
Add the minced shallot and the whole smashed garlic clove. Sauté for 2-3 minutes until the shallot is translucent and fragrant, but not browned.
-
4
Add the dry orzo to the pan. Stir constantly for 2 minutes to 'toast' the pasta. You are looking for a faint nutty aroma and a slight golden tint on the edges.
-
5
Remove and discard the whole garlic clove; it has now infused the oil with a gentle flavor without the bite of raw garlic.
-
6
Pour in 1 cup of the warm broth. Stir occasionally and let it simmer until most of the liquid has been absorbed by the pasta.
-
7
Add the remaining broth, the salt, and the pepper. Reduce the heat to medium-low and cover the pan with a lid.
-
8
Simmer for 8-10 minutes. Stir every few minutes to prevent the pasta from sticking to the bottom of the pan.
-
9
Check the orzo for doneness; it should be tender but still have a very slight 'al dente' bite. There should still be a small amount of liquid left in the pan—this is the base for your sauce.
-
10
Remove the pan from the heat. Stir in the milk (or cream) and the remaining 1 tablespoon of butter, mixing until the butter is completely melted.
-
11
Gradually fold in the grated Parmesan cheese. Stir vigorously for 30 seconds to emulsify the cheese into the liquid, creating a silky, glossy sauce.
-
12
If the pasta looks too thick, add a splash of warm water or extra broth until it reaches a 'porridge-like' consistency.
-
13
Taste and add a squeeze of lemon juice or an extra pinch of salt if needed. Serve immediately while warm and creamy.
💡 Chef's Tips
Use freshly grated Parmesan rather than the canned variety; the starch in pre-shredded cheese can make the sauce grainy. Toasting the orzo is a crucial step—it prevents the pasta from becoming mushy and adds a depth of flavor. If your kids are sensitive to 'green bits,' skip the parsley or swap it for a tiny pinch of mild paprika for color. Always keep a little extra warm broth on hand, as orzo absorbs liquid very quickly as it sits. For a hidden veggie boost, stir in 1/2 cup of pureed cauliflower or carrots during the final simmering stage.
🍽️ Serving Suggestions
Serve alongside crispy baked chicken tenders or panko-crusted fish fillets. Pair with a side of steamed broccoli florets or honey-glazed baby carrots. Offer a small bowl of extra grated Parmesan on the side for kids who love to 'snow' their pasta. Serve in warm shallow bowls to maintain the creamy texture for as long as possible. A glass of cold apple juice or milk complements the salty, savory notes of the cheese perfectly.