Creamy garlic one pan orzo
This creamy garlic one pan orzo will be your new favourite mid week pasta meal. It comes together in under 15 minutes and is all made in the one pan!
Servings: 4
Ingredients
Garlic confit
- 1 garlic bulb
- 1 cup olive oil extra virgin
Garlic butter one pan orzo
- 1 tablespoon olive oil extra virgin
- 1 onion finely diced
- 4 tablespoon butter unsalted
- 10 garlic confit cloves or 4 raw garlic cloves, minced
- 1 cup orzo
- 2 cups chicken stock
- ½ cup cream
- 1 tablespoon lemon juice
- ¼ cup parmesan cheese grated
- 1 tablespoon parsley finely chopped
- salt and pepper
Instructions
Garlic confit
- Preheat the oven to 120°C/ 250°F
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
- Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour.
Garlic butter one pan orzo
- In a large fry pan on a medium heat, bring the olive oil to heat. Add the onion to the pan and sauté for 3 – 5 minutes or until translucent and fragrant. Stir occasionally to prevent the onion from browning.
- Add the garlic confit or raw garlic cloves and butter to the pan and stir through. Cook for 2 minutes or until the butter has melted and is foaming.
- Add the orzo to the pan and toss through the sauce until slightly brown and toasted. Season with salt and pepper.
- Add the chicken stock and bring to a boil. Once boiling, turn the heat down to low – medium and cook on a gentle simmer for 5 –8 minutes or until the orzo is el dente, plum and has absorbed 80% of the liquid. Add a little more stock if needed.
- Take off the heat and stir through the cream, lemon juice, parsley and Parmesan. Serve immediately with a little extra cheese if you please!
