Creamy Parmesan Orzo Risotto

Ah, risotto. I love it so much that I have 18 recipes for it on this site—there’s a perfect one for every occasion and season. This one, though, is a little different. Made with orzo instead of rice, this orzo “risotto” delivers all the same comfort: perfectly cooked pasta in a velvety sauce created from its starch, plenty of cheese, and, in this case, a splash of heavy cream. It’s a lovely dish to make when you want something a little more special during the week, and it’s a great option for the whole family.

What is Orzo Risotto?

Yes, I know risotto is traditionally made with rice, but the term orzo risotto has really taken off in recent years. If you love the creamy texture of risotto but feel intimidated by the dish, this is a great place to start. Truthfully, I think orzo risotto can require slightly more effort than traditional risotto—but orzo feels more approachable. Pasta doesn’t carry the same “rules” (or myths) that often intimidate people when it comes to risotto.

So what is it? It’s orzo cooked in one pot with broth added in batches, just like you would prepare the Italian classic. As it cooks, the broth becomes wonderfully starchy from the pasta, creating a velvety sauce. Here, we take it a step further and load it up with salty Parmesan, heavy cream, and my secret ingredient mascarpone for extra richness and flavor. The result is dreamy: a simple, classic flavor profile that’s loved by many.

What You’ll Need For Orzo Risotto

• Orzo- Any orzo works for this recipe, but I do prefer a larger wider variety (that’s just me being picky).
  • Substitute: The dish is called orzo risotto, but you can also make it with pastina. Think any tiny pasta shape around 2–3 millimeters in size. The amount of broth may vary slightly, but if you’re looking to switch things up, try acini di pepe or other small “pastina”-style pasta as an alternative.
• Chicken Broth- There are only a handful of ingredients here so use a good flavorful chicken broth. My preference is Better than Bouillon since you can adjust the intensity.
• Garlic- Fresh only!
• Shallot
• Heavy Cream- Heavy cream is preferred, but if you only have half-and-half, that can be substituted. Milk does not contain enough fat and is not ideal for this recipe.
• Mascarpone Cheese-I love this ingredient, and I don’t think we use enough of it. However, it can be a bit tricky to find. If your market has a fresh cheese section (i.e., fresh mozzarella, parmesan), it may be located there. BelGioioso and Vermont Creamery are two of my favorite brands that make exceptional mascarpone cheese.
  • Substitution: While I don’t necessarily recommend it, you can substitute cream cheese if needed. Mascarpone—often referred to as Italian cream cheese—has a different texture and a slightly more delicate flavor profile, but both will add a subtle tang and creamy richness to the orzo risotto.
• Parmesan Cheese – Fresh only, don’t you dare come here with the powdered shelf stable variety. It wont work here.

Tools Needed

• Wide Pan or Skillet- Just like with risotto, you need ample surface area to cook this orzo version. Think a wide sauté pan or braiser. Keep in mind—as noted below in the instructions—orzo has a tendency to stick, more to some surfaces than others. I find stainless steel works better than ceramic-coated pans, but all materials can work, it’s just a matter of paying attention.

How To Make Parmesan Orzo Risotto

1. Heat the Broth – It is important to have warm or hot broth as you gradually add it during cooking. Warm broth ensures even cooking and speeds up the process. If we added cold broth to the hot orzo, we would have to wait for it to heat up each time. In a saucepan over low heat, add 4 cups of chicken broth. Heat until simmering, then turn off the heat and cover.

2. Sauté the Base – Over low–medium heat, add the butter to a wide skillet or braiser. Once melted, add the garlic, shallot, and a pinch of kosher salt. Cook for 2–3 minutes, until both the garlic and shallot have softened and are fragrant. If they begin to brown, lower the heat. Add in the dried orzo, and toast for another 3-4 minutes. Tossing every minute or so for even cooking.

3. Add the Broth – Ladle in the warm broth—but not all at once. You’ll need approximately 3½ to 4 cups of broth (depending on how much evaporates and how much the orzo absorbs). My rule of thumb is to add just enough broth to cover the orzo. When the liquid dips below the grains, it’s time to add more. For this orzo risotto, you’ll repeat this process 2–3 times.

HOW TO CONT…

4. Mix, Add, Shake – Alright, so here’s where orzo risotto differs slightly from traditional rice risotto. Because of its flat surface, orzo can stick to the pan, and if it sticks too much, the pasta can break. This means you’ll need to stir fairly often—almost as often as the classic risotto “constant stirring” method. I wouldn’t walk away; stir every 1–2 minutes to prevent sticking and burning. It will stick less as it cooks, but especially in the beginning, be sure to keep it moving.

5. Finish – When the pasta is just shy of al dente and there’s still a bit of liquid left in the pan, stir in the heavy cream and mascarpone cheese. Cook for 1 minute, then turn off the heat. Add the parmesan in two additions, stirring between each to fully incorporate. We don’t want to add the parmesan while the heat is on, as the cheese can break and become stringy. The orzotto is done when it is loose (it should slowly spread on a plate), al dente, and the cheese is fully incorporated. Serve immediately.

Recipe Video

How to Serve Orzo Risotto

This creamy parmesan orzo risotto is a fantastic base just begging for protein. Grilled chicken or shrimp would be my first suggestions. Or, if you have a bit more time, make my Crispy Breaded Chicken Cutlets—they’re a great meal prep option to add to a dish like this during the week.

Kale Caesar Salad, Warm Roasted Broccoli Salad, or Sautéed Broccolini in Anchovy Butter make excellent sides to round out dinner.

Frequently Asked Questions

Storing/Reheating

Orzo risotto is best served and eaten immediately. If left to sit too long, the orzo will continue to absorb the sauce, and the pasta will stiffen and congeal. Store leftovers in an airtight container in the refrigerator for 2–3 days. To reheat, place the contents in a saucepan with a splash of broth to loosen. Heat over low, stirring every minute or so until warmed throughout.