Orzo With Herbs And Garlic Recipe

Bring liquid to a simmer

In a medium saucepan, combine 3 cups broth, 1/2 cup water and 1/2 teaspoon kosher salt. Bring to a gentle simmer over medium-high heat.

Cook orzo

Add 1 1/2 cups dry orzo to the simmering liquid. Stir once to prevent sticking, reduce heat to maintain a gentle simmer, and cook uncovered, stirring occasionally, until the orzo is al dente and most liquid is absorbed, about 8–10 minutes. Taste for doneness — it should be tender with a slight bite.

Reserve pasta water

If any liquid remains, reserve 2–3 tablespoons of cooking liquid, then remove from heat. If fully absorbed, reserve 2 tablespoons plain hot water from the pot (or a little extra hot broth) to adjust consistency later.

Warm the oil and butter

While the orzo cooks, heat 3 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter in a small skillet over medium-low heat until butter melts and starts to foam, about 1 minute.

Sauté garlic gently

Add the 4 finely minced garlic cloves and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 45–60 seconds. Do not let the garlic brown deeply to avoid bitterness.

Combine herbs and aromatics

Remove the skillet from heat and immediately stir in 1/2 cup chopped parsley, 1/4 cup chopped basil, 2 tablespoons chives, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 1/4 teaspoon red pepper flakes, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. The residual heat will soften the herbs and release their oils without cooking them through.

Combine orzo and herb mixture

Transfer the hot cooked orzo to a large bowl or return it to the warm pot. Pour the herb-garlic oil and herb mixture over the orzo. Toss vigorously to combine. If the pasta seems dry, add the reserved 2–3 tablespoons cooking liquid (or hot water/broth) a tablespoon at a time until you reach a glossy, moist consistency.

Add cheese and adjust seasoning

Stir in 1/2 cup grated Parmesan (or Pecorino) until melted and incorporated. Taste and adjust salt and pepper as needed. Add a drizzle (about 1 tablespoon) of extra-virgin olive oil for shine if desired.

Garnish and serve

Transfer to a serving bowl or plates. Sprinkle 2 tablespoons toasted pine nuts or chopped walnuts if using, and garnish with fresh herb sprigs. Serve warm or at room temperature.

Make-ahead and storage

This orzo keeps well refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth or water to restore creaminess; add a touch of olive oil and fresh lemon juice before serving.