Orzo Parmesean

This orzo side punches above its weight thanks to one restaurant trick: reducing chicken broth and whisking in butter to build a glossy, savory sauce that clings to the little rice-shaped pasta.

Reducing the broth first concentrates its flavor, so the sauce tastes deep rather than watery. Then butter goes in one tablespoon at a time, whisked to emulsify into something silky, not greasy, a quick version of mounting a pan sauce.

Lemon juice and garlic keep it bright and savory, while parmesan melts in for nutty, salty richness. Fresh parsley and a little thyme add a green, herbal lift at the end.

Toss the cooked orzo into the sauce while everything’s hot so the pasta drinks it up. It pairs with almost any meat, from roast chicken to grilled steak, and comes together while the main rests.

Chef Tips

• Reduce the broth well before adding butter; a concentrated base is what makes the sauce taste rich.
• Whisk the butter in a tablespoon at a time so it emulsifies into a silky sauce instead of splitting.
• Slightly undercook the orzo, since it keeps absorbing the warm sauce.
• Stir the parmesan in off the heat so it melts smoothly without clumping.

Variations

• Stir in peas, spinach, or sun-dried tomatoes to make it more of a meal.
• Use vegetable broth to keep it vegetarian.
• Finish with lemon zest for an even brighter, more citrusy side.