Recipe Inspiration
Perfectly cooked tender orzo is all dressed up with fresh lemon juice, garlic, parmesan, and just the right amount of heavy cream to really send it over the top.
Melt butter in a large skillet over medium-high heat. Add the orzo and garlic and toast 1-2 minutes.
Stir in the broth, salt and pepper. Bring to a boil, then reduce to medium-low, cover and simmer, stirring often.
Cook until most of the liquid is absorbed and the pasta is cooked to your preference (about 10 minutes). (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. Add lemon juice gradually, tasting as you go, until the flavor is to your preference. Serve.