Creamy Orzo With Rosemary Browned Butter
, Published Feb 17, 2023
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Creamy Orzo With Rosemary Browned Butter – this is the kind of dish that’s deeply comforting, quick and easy and so tasty you can’t resist eating it straight out of the pan! This trending TikTok recipe deserves all the hype 🙂
Check out my Cajun Chicken Orzo recipe!
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Is there anything more comforting than an one-pot orzo recipe? You guys know how much I love orzo to create easy and quick recipe that hit the spot!
Much as I love cooking with orzo and using browned butter to enrich recipes, I never thought to combine browned butter and rosemary… Seriously, it is SO GOOD. And I do have TikTok to thank for the inspo 🙂
I can’t say enough about just how delicious this creamy orzo with rosemary browned butter recipe is… I swear it is addicting. You can serve it as a side dish with some chicken, a ham steak or salmon or simply on its own.
HERE’S WHAT YOU WILL NEED
This simple recipe is not just easy it is also super affordable! Just a handful of ingredients that are all probably in your pantry and fridge already. A lidded chef’s pan is perfect for this dish.
- Butter – butter is kinda pricey at the moment, but a little goes a long way, especially when you turn it into buerre noisette (or browned butter).
- Shallots – shallots are sweeter than onions and lend a milder taste to this recipe. You can use a yellow onion in a pinch however.
- Minced garlic, rosemary sprig, honey add extra yumminess.
- Vegetable broth / stock using bouillon powder
- Paprika and salt
- Orzo pasta
- Parmesan cheese rind adds tons of flavor (but is optional)
- Sour cream or creme fraiche
- Grated Parmesan, lemon zest, dried parsley, chopped rosemary, chili flakes
HOW TO MAKE CREAMY ORZO WITH ROSEMARY BROWNED BUTTER
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Start by browning the butter. Heat a pan over and melt the butter over medium-low heat. Continue to cook, stirring, until it stops foaming and brown specks start to appear. Turn the heat down once the butter turns a little brown and smells nutty .
Add the chopped shallots and rosemary sprig. Cook, stirring slowly for 5-7 minutes, until the shallots have softened. Stir in the minced garlic and honey and continue to cook for a couple of minutes.
Add the orzo and stir to coat in the browned butter. Pour in the vegetable broth, stir in the paprika and salt, add the Parmesan rind and bring to a rolling boil (you may need to cover the pan to speed this up). Reduce heat until the orzo is just simmering.
Cook for 10-15 minutes, stirring, until the orzo is cooked and most of the liquid has been absorbed. Stir in the sour cream and grated Parmesan until the orzo is super-creamy.
Stir in the chopped rosemary and lemon zest. Taste and adjust the seasoning as needed. Serve with extra grated Parmesan, freshly ground pepper and chili flakes. So freakin’ yummy!
MORE COMFORTING ONE-POT RECIPES!
- Poussin With Orzo
- Vegetable Orzo Soup
- One-Pot Shrimp Orzo
- Slow Cooker Greek Chicken and Orzo
- Chicken Pastina Soup
HAVE YOU MADE THIS CREAMY ORZO RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day! If you have any questions send me a message on Instagram and I will do my best to reply quickly.
Creamy Orzo With Rosemary Browned Butter
Video
Equipment
Ingredients
For the orzo
- 2 tbsp unsalted butter
- 4 shallots finely diced
- 3 garlic cloves minced
- 1 tbsp honey or to taste
- small rosemary sprig
- 4 cups (2 pints) vegetable stock or vegetable broth
- small piece Parmesan rind optional
- 1 ½ cups (255g) orzo pasta
- 1 tsp sweet paprika
- ½ tsp salt
- 3 tbsp sour cream or creme fraiche (full fat)
- 4 tbsp Parmesan freshly grated
- 1 tbsp fresh rosemary finely chopped
To serve
- Parmesan freshly grated
- dried chili flakes
- freshly ground pepper
Instructions
- Start by browning the butter. Heat a pan over and melt the butter over medium-low heat. Continue to cook, stirring, until it stops foaming and brown specks start to appear. Turn the heat down once the butter turns a little brown and smells nutty .
- Add the chopped shallots and rosemary sprig. Cook, stirring slowly for 5-7 minutes, until the shallots have softened. Stir in the minced garlic and honey and continue to cook for a couple of minutes.
- Add the orzo and stir to coat in the browned butter. Pour in the vegetable broth, stir in the paprika and salt, add the Parmesan rind and bring to a rolling boil (you may need to cover the pan to speed this up). Reduce heat until the orzo is simmering.
- Cook for 10-15 minutes, stirring, until the orzo is cooked and most of the liquid has been absorbed. Stir in the sour cream and grated Parmesan until the orzo is super-creamy.
- Stir in the chopped rosemary and lemon zest. Taste and adjust the seasoning as needed. Serve with extra grated Parmesan, freshly ground pepper and chili flakes. So freakin’ yummy!
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
added butternut squash & chicken to this & it was heavenly! putting it on rotation!
This was SO delicious. Even my somewhat picky eaters loved it. I couldn’t stop eating it. I added chicken and I didn’t have any shallots so I used a sweet onion instead. I’ll definitely be making this one again!
love to hear that Whitney 🙂