Ok I have been making this parmesan and vegetable orzo recipe (sans the veg) forever. I usually serve it as a side to some slow cooked lamb shanks. It is ridiculous. So delicious.
For years now it has been a side in our house, and given the luxurious nature of the dish, with the cheese, egg yolks and cream thrown in there, that has always been fine.
However I had a bit of a predicament the other night, where I had a full on craving for risotto, but the kids were full on ready for dinner NOW….so I decided to load it up with some veg and call it a meal. It was great. Kind of like a fancy version of mac n cheese (but with lots of veggies added in for good measure), kinda like a cross between a vegetable risotto and a carbonara…if those two things were ever to cross.
It was one of those dishes, where I found the little man eating it with his hands out of the skillet, as I tried to take some photos. He kept saying ‘hot’ and kept on eating. That type of determination is what I like to see 🙂
Anyway, make it without the vegetables and have it as a side to something substantial, I had it as a side to my Garlic Butter Chicken Bake, and it was fantastic. Or add a truckload of garlic sautéed veg and call it a meal.
Have at it.
What do you think of this creamy parmesan and vegetable orzo? Be sure to leave a comment, like on Facebook, tweet on Twitter, or pin to Pinterest for later. Happy eating.
Note: this dish is best eaten straight away. If you do happen to have some leftover, store in the fridge, and reheat on the stove top (does not microwave well), making sure to add a bit of milk, to give it back that creamy texture.
Creamy Parmesan and Vegetable Orzo
Ingredients
- 1 1/2 cups orzo
- 1/2 cup thin cream
- 2 egg yolks
- 1/2 cup parmiggiano reggiano finely grated
- 1/2 cup parsley finely chopped
- salt and pepper to taste
- cup Optional: 2 carrots green pepper (diced) and 1/2 frozen peas - sautéed, diced
Instructions
- Cook the orzo according to package instructions. Drain, and return to the pan
- Whisk together the cream and egg yolks. Add to the orzo, along with the parmesan and stir to combine
- Place over low heat and cook, stirring continuously, for about 2-3 minutes or until the sauce thickens
- Remove from heat and add in the parsley. Stir to combine. Taste and season with salt and pepper. Optional: At this point, add in the sautéed vegetables if you want something a bit more substantial
Nutrition
Janet Harris says
The pictures look lovely. But Really, , the accolades for the look is too much. Can someone please comment on the taste or actual experience of cooking? Do any of you really cook? Wanna try it is not cute. Is this some kind of support group for an upstart? What a waste of time.
Donna says
Ha, it’s so funny you should say that Janet, as when I went back to have a look at the post all I could think was that I really need to re-do those photos because they are terrible! I understand your frustration, those comments are all from 2015 when I first started this site. I can tell you that I have made this dish 20+ times in the meantime and it is yummy 🙂
Marisa Franca @ All Our Way says
We love orzo and this sounds such a good way to use it. Thank you for sharing.
Donna1 says
Thanks for stopping over Marisa 🙂
Richa says
I have to try out Orzo! Now I’m determined to do so. It’s almost like a carbonara with the egg in it 🙂 Sounds delicious!
Donna1 says
Yes, you should def try orzo, it is pretty versatile – we use it all the time. Totally like a carbonara!
Choclette says
Ooh definitely a meal and a delicious one at that. I usually add a load of cabbage to my mushroom risotto, so I can feel virtuous when eating it and not have to prepare any veg sides to go with it.
Donna1 says
I never thought to add cabbage – I love it though, will be trying it next time!
Rachel @ Simple Seasonal says
I wish that I had a bowl of this right now! It looks so creamy and satisfying!
Donna1 says
🙂 Thanks Rachel
Molly Kumar says
I love orzo and this looks so delicious and easy to cook.
Donna1 says
It is super easy Molly 🙂
dixya @ food, pleasure, and health says
i usually make cold orzo salad but im digging this warm, cheesy version so much right now.
Donna1 says
I don’t think I have ever actually had it cold – sounds great though, I will be adding some to my next salad for sure!
Razena | Tantalisemytastebuds.com says
I could go for a bowl of this right now. It looks so delicious and creamy. My mother used to love using orzo with chicken or steak as a main course.
Donna1 says
Thanks Razena!
nazima says
I love orzo. This looks like a perfect winter recipe and super kid-friendly too!
Donna1 says
Definitely kid friendly – my littles love this (although it manages to get everywhere, and I find it for days afterwards in diapers and down vests!)
Neli @ Delicious Meets Healthy says
This parmesan and veggie orzo sounds absolutely delicious!!! What a great side dish for the coming holidays!
Donna1 says
Thanks Neli 🙂 Quick and easy to prepare to boot!
Emily @amummytoo says
That looks fantastic. I really need to try cooking with orzo more often and this looks like a great place to start.
Whole Food Bellies says
Thanks Emily 🙂
Claudia | Gourmet Project says
mouthwatering, can’t stop to dream about it. my next gourmet dinner!
Whole Food Bellies says
Aww thanks Claudia 🙂
Kathrina says
Ooh, an orzo recipe! I’m happy to see this because it is my youngest daughter’s favorite pasta shape and I’m always looking for new ideas. It also has cheese, which we LOVE. I can’t wait give this recipe a try.
Whole Food Bellies says
Oh I hope you enjoy it Kathrina! We love orzo around here (especially the kids), but it get’s a bit of a bad rap!