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Everyday Orzo

It’s quick-cooking, pairs well with just about anything, and can be adapted in so many ways. Serve it as a side, top it with chicken or shrimp for a full meal, or switch up the flavors to match what you’re craving. 
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Cook Time 30 minutes
Course Main Course, Side Dish
Servings 6

Ingredients
  

  • 3 tbsp butter
  • 1/2 onion finely chopped
  • 2 cloves garlic minced
  • 2 cups orzo one 16 oz package
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp thyme
  • 4 cups chicken stock
  • 1/2 cup Gruyère cheese shredded

Instructions
 

  • Sauté the Aromatics – Melt the butter in a large pan or enameled Dutch oven over medium-high heat. Add the chopped onion and sauté until softened. Stir in the garlic and cook for about 2 minutes until fragrant.
  • Toast the Orzo – Add the orzo, salt, pepper, and thyme to the pan. Stir everything together and let the orzo toast slightly for a minute—this adds so much depth of flavor!
  • Simmer – Pour in the chicken stock and bring to a boil. Reduce the heat, cover, and let it simmer for 10 minutes, stirring occasionally.
  • Let It Rest – After 10 minutes, turn off the heat but keep the lid on for another 10-15 minutes. This allows the pasta to absorb all the liquid, making it perfectly tender and creamy.
  • Finish with Cheese – Stir in the Gruyère cheese and cover again for a few minutes so it melts into the orzo.
  • Serve & Enjoy – This orzo is perfect as a side dish or as a base for a full meal. I love to top it with grilled chicken and serve it with roasted Brussels sprouts.