Garlic Parmesan Orzo

This orzo is savory, garlicky, and just a touch sweet from the shallots and thyme. The parmesan adds creaminess without making it heavy.

Sauté the shallots until they are deeply browned and caramelized. This should take about 20 minutes.

Then, add the minced garlic and sauté for about 1 minute, just until it has started to soften.

Pour in the white wine to deglaze the pan. Be sure to scrape up the bits on the bottom of the pan to incorporate them and add flavor.

Stir in the orzo and sauté until lightly toasted, about 1 to 2 minutes.

Pour in the chicken broth. Tip: For the best flavor, I like to use concentrated broth mixed with water.

Add the fresh thyme, sea salt, and ground black pepper. Stir everything to combine.

Increase the heat to medium-high to bring it to a gentle boil. Reduce the heat to medium-low and simmer for about 10 minutes, stirring often.

Once the orzo is cooked through and most of the liquid has been absorbed, remove the pan from the heat and stir in the parmesan.

Serve warm and enjoy!

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