✅ The Orzo
2 cups dry orzo pasta
1 tbsp olive oil
4 garlic cloves, minced
3 cups chicken/veg broth (hot)
1 cup heavy cream (or half-and-half for lighter version)
✅ The Flavor Boosters
1 pint cherry tomatoes
1 cup freshly grated Parmesan (+ extra for serving)
2 tbsp butter
½ tsp red pepper flakes (optional)
¼ cup fresh basil, chopped
✅ Pro Upgrade
1 tsp lemon zest (brightens the richness)
Step-by-Step Creamy Perfection
1. Blister the Tomatoes
Heat oil in large skillet over medium-high.
Add tomatoes, cook 3-4 mins until skins split (don't stir too much!).
Remove and set aside.
2. Toast the Orzo
In same pan, melt butter. Add garlic and red pepper flakes - cook 30 sec until fragrant.
Add dry orzo, toast 2 mins until golden (this adds nutty flavor!).
3. Cook to Creamy Bliss
Pour in hot broth and cream. Bring to simmer.
Reduce heat to medium-low, cover, cook 10 mins (stir occasionally).
Uncover, cook 2 more mins until creamy.
4. The Magic Finish
Off heat, stir in Parmesan until melted.
Fold in tomatoes and basil. Taste - add salt if needed (Parm is salty!).
Top with extra Parmesan, basil, and that zesty lemon upgrade.
Chef's Secrets for Next-Level Results
🔥 Broth tip: Heat it in microwave first - helps orzo cook evenly
🧀 Parmesan rule: Freshly grated melts better (pre-shredded has anti-caking agents)
🍋 Brightness balance: A squeeze of lemon juice cuts the richness if needed
🥛 Cream substitute: Evaporated milk works in a pinch
