Roasted Garlic Orzo Pasta (Print View)

Creamy orzo with roasted garlic, fresh herbs, and Parmesan delivers savory Mediterranean comfort in every bite.

# Components:

→ Roasted Garlic

01 - 1 whole bulb garlic
02 - 1 tablespoon olive oil
03 - Pinch of salt

→ Orzo and Sauce

04 - 1 and 1/2 cups orzo pasta
05 - 1 tablespoon unsalted butter
06 - 2 cups vegetable broth
07 - 1/2 cup water
08 - 1/2 cup freshly grated Parmesan cheese
09 - 1/4 cup heavy cream (optional, for creamier texture)
10 - 2 tablespoons chopped fresh parsley
11 - Zest of 1/2 lemon
12 - Salt and pepper, to taste

# Method:

01 - Preheat oven to 400°F. Slice the top off the garlic bulb, drizzle with olive oil, sprinkle with salt, and wrap the bulb in foil. Place on a baking sheet and roast for 30 to 35 minutes until the cloves are soft and golden. Allow to cool, then squeeze the roasted cloves out of the skins and mash into a paste.
02 - In a large saucepan, melt butter over medium heat. Add orzo and toast, stirring constantly, for 2 to 3 minutes until lightly golden.
03 - Add the mashed roasted garlic to the orzo and cook for 1 minute, allowing the aroma to develop.
04 - Pour in vegetable broth and water. Bring to a gentle simmer and cook, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed, about 10 to 12 minutes.
05 - Stir in Parmesan, the optional cream, chopped parsley, and lemon zest. Season generously with salt and pepper to taste.
06 - Serve the orzo warm, garnished with additional parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • This recipe’s roasted garlic has a mellow, almost-sweet note that makes even picky eaters take a second helping.
  • It’s fast enough for weeknights, but rich and creamy enough that everyone thinks it’s a treat.
02 -
  • Don’t rush the garlic—underdone cloves won’t mash or blend into the sauce properly.
  • Adding the Parmesan while the orzo is still hot ensures the cheese melts smoothly into every creamy bite.
03 -
  • Let the garlic cool enough so you don’t burn your fingers when squeezing it out.
  • A microplane zester delivers the brightest lemony aroma—don’t settle for a box grater.
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