Ingredients:

  • 1 cup (200g) orzo pasta
  • 1/4 cup (30g) olive oil
  • 1/2 cup (50g) breadcrumbs, panko preferred
  • 1/4 cup (15g) grated parmesan cheese
  • 1/4 teaspoon garlic powder
  • salt and black pepper to taste
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 2 cups (475ml) chicken broth/stock
  • 1/2 cup (120ml) heavy cream/double cream
  • 1/2 cup (50g) grated Parmesan cheese, plus extra for serving
  • 1/4 cup (60ml) freshly chopped parsley
  • Salt and freshly ground black pepper, to taste
  • optional zest from 1/2 lemon

Instructions:

  1. Cook the orzo according to package directions in salted boiling water until al dente. Drain and set aside.
  2. Heat the olive oil in a skillet over medium heat. Add the breadcrumbs, parmesan cheese, garlic powder, salt, and pepper. Cook, stirring constantly, until golden brown and crispy. Remove from skillet and set aside.
  3. In the same skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté until fragrant (about 30 seconds – don't let it burn!).
  4. Pour in the chicken broth and bring to a simmer. Reduce heat to low and simmer for 5 minutes, allowing the broth to reduce slightly.
  5. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Add the cooked orzo to the sauce and toss to coat. Simmer for 1-2 minutes to heat through. Stir in most of the chopped parsley.
  6. Transfer to a serving dish and sprinkle with the toasted breadcrumbs, remaining parsley, extra Parmesan cheese (if desired) and optional lemon zest for serving. Serve immediately.