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Homemade Roasted Garlic Parmesan Orzo Risotto photo

Roasted Garlic Parmesan Orzo Risotto

This Roasted Garlic Parmesan Orzo Risotto is creamy, comforting, and quick to make! Enjoy tender orzo with mellow roasted garlic and sharp Parmesan in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cloves garlic whole, unpeeled, for roasting
  • 1 tsp olive oil for drizzling garlic before roasting
  • 4 cups chicken broth low-sodium, kept warm
  • 2 tbsp olive oil for sautéing
  • 1 cup onion finely chopped
  • 1 tsp garlic minced fresh, for sautéing
  • 1 cup orzo pasta
  • 1 cup Parmesan cheese freshly grated
  • 1 tsp salt adjust to taste
  • 0.5 tsp black pepper freshly ground
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Oven-safe small baking dish
  • Medium saucepan
  • Large skillet or sauté pan
  • Wooden spoon or silicone spatula
  • Grater
  • Measuring cups and spoons

Method
 

Roast the Garlic
  1. Preheat your oven to 400°F (200°C). Place 3 whole garlic cloves (unpeeled) in a small baking dish, drizzle with 1 teaspoon olive oil, and cover tightly with foil. Roast for 20-25 minutes until soft and golden. Once cool enough to handle, squeeze the roasted garlic cloves out of their skins and set aside.
Prepare the Broth
  1. In a medium saucepan, warm 4 cups of chicken broth over low heat. Keep the broth warm to ensure even cooking when added to the orzo.
Sauté Onion and Garlic
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and fragrant. Add 1 teaspoon minced fresh garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
Toast the Orzo
  1. Add 1 cup of orzo pasta to the skillet with the onions and garlic. Stir constantly for 2-3 minutes until the orzo is lightly toasted and coated with oil.
Gradually Add Broth
  1. Begin adding the warm chicken broth one ladleful at a time, stirring frequently. Allow the orzo to absorb most of the liquid before adding the next ladle. Continue for about 12-15 minutes until the orzo is tender but still slightly al dente.
Finish the Risotto
  1. Once the orzo is cooked, stir in the roasted garlic cloves, 1 cup freshly grated Parmesan cheese, 1 teaspoon salt, and ½ teaspoon black pepper. Mix well until the cheese melts into a creamy sauce that coats every grain.
Garnish and Serve
  1. Remove the skillet from heat and sprinkle 1 tablespoon chopped fresh parsley over the top. Serve warm as a comforting side or a satisfying vegetarian main course.

Notes

  • Roast garlic up to 3 days in advance and store in an airtight container in the fridge.
  • Reheat leftovers gently with a splash of broth or water to maintain creaminess.
  • Substitute vegetable broth and vegan cheese for a dairy-free and vegan version.
  • Use gluten-free pasta shaped like rice for a gluten-free alternative.
  • Freshly grated Parmesan cheese melts better and enhances flavor compared to pre-grated.