Easy Orzo Recipe with Garlic, Parmesan, and Herbs

This easy orzo recipe is your go-to side dish when you need something creamy, flavorful, and quick. With garlic, Parmesan, and fresh herbs, it comes together in just 20 minutes and pairs beautifully with everything from roasted chicken to grilled fish.

Simple vegetarian pasta dishes are my go to comfort food. Funny enough, my husband is never too excited when I suggest orzo — but after one bite, he’s always amazed at how much he enjoys it! For this recipe, we use the pasta method (boiling like pasta), but you can also use the rice method, which we’ll cover later.

Orzo’s versatility makes it a perfect side dish, whether you’re planning a cozy family dinner or an easy weeknight meal. 

Scroll down for step-by-step photos, helpful tips, and fun flavor variations!

Jump to:

• What is Orzo?
• Ingredients You’ll Need for This Easy Orzo Side Dish
• How to Make This Parmesan and Herb Orzo Recipe
• What is the Ratio for Orzo Pasta to Liquid?
• Flavor Variations and Add-Ins
• Substitutions
• How to Cater for Guests with Dietary Needs
• What to Serve with This Parmesan Orzo with Herbs
• Wine Pairings
• Storage and Make-Ahead Instructions
• Join Our Newsletter
• FAQ's
• More Pasta Recipes
• Easy Orzo Recipe with Garlic, Parmesan, and Herbs

What is Orzo?

Orzo is a small, rice-shaped pasta that’s often mistaken for a grain. It cooks quickly, making it a popular choice for soups, salads, and creamy side dishes. You can also find gluten-free orzo and whole grain orzo for different dietary needs.

One of the fun things about orzo is that it can act as a “cheat’s risotto.” While traditional risotto uses arborio rice and requires constant stirring, orzo gives you a similarly creamy, comforting result with way less effort — perfect for busy nights!

Compared to other small pastas, orzo has a uniquely silky, slightly chewy texture that holds sauces beautifully.

Ingredients You’ll Need for This Easy Orzo Side Dish

You’ll only need a few pantry and fridge staples for this recipe

• Orzo pasta – cooks up tender and creamy, perfect for absorbing flavors.
• Water, chicken, or vegetable stock – using stock or broth deepens the flavor (just remember to adjust the salt if needed).
• Olive oil – adds richness and helps sauté the aromatics.
• Onion and garlic – bring savory depth and aroma.
• Freshly grated Parmesan cheese – melts into the pasta for creamy, salty goodness.
• Chopped fresh herbs (parsley, basil, or chives) – brighten the dish with fresh, herbal notes.
• Salt and freshly ground black pepper – essential for balancing flavors.

See the recipe card for quantities.

How to Make This Parmesan and Herb Orzo Recipe

Tested in our kitchen and loved by our readers—this recipe is a guaranteed favorite.

• Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions (usually 8–10 minutes) until al dente. Drain and set aside.

Chef’s Tip: Salt your pasta water generously! It’s your first chance to layer in flavor. Don’t overcook the orzo — it should be al dente. Overcooked orzo can become mushy and clump together, losing its delicate texture.

• Meanwhile, heat olive oil in a medium skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
• Add the garlic and cook for 30 seconds until fragrant.
• Toss in the cooked orzo and stir to combine. Remove from heat.
• Stir in the Parmesan and herbs, mixing until everything is well coated. Add a splash of olive oil or reserved pasta water if needed to loosen it up.

Chef’s Tip: Save a little pasta water before draining — it’s liquid gold for adjusting the sauce texture.

• Season to taste with black pepper and a little extra salt if needed.
• Serve warm, topped with more Parmesan, a squeeze of lemon, and a drizzle of good olive oil.

What is the Ratio for Orzo Pasta to Liquid?

Getting the right pasta-to-liquid ratio is key for perfectly cooked orzo. Here’s a quick guide to help you nail it every time.

• Pasta Method (boiling like pasta): Use 1 cup orzo to 4 cups salted water, stock, or broth. This method cooks the orzo just like you would spaghetti — in plenty of liquid, then drained.
• Rice Method (absorption style): Use 1 cup orzo to 2 cups salted water, stock, or broth. This cooks the orzo like rice or risotto, letting it absorb all the liquid for a creamier, slightly stickier texture.

Both methods work well, so choose the one that fits the dish you’re making!

Flavor Variations and Add-Ins

Want to switch things up? These flavor variations and add-ins let you customize your orzo to match any meal or craving.

• Toast the orzo before boiling for a nutty flavor.
• Add roasted vegetables like cherry tomatoes, zucchini, or asparagus.
• Swap Parmesan for feta or goat cheese for a tangy twist.
• Add a pinch of red pepper flakes or minced fresh chili for heat.
• Stir in grilled shrimp or shredded chicken to turn it into a main dish.
• Sprinkle in toasted pine nuts for crunch.
• Mix in sun-dried tomatoes for sweet, tangy depth.

Substitutions

Need to make a swap? Here are some easy substitutions to fit your pantry or dietary needs.

• Use small pasta shapes like ditalini or small shells if you don’t have orzo on hand. They’ll give you a similar texture and work well in this recipe.
• Whole grain orzo adds a slightly nutty flavor and extra fiber, making the dish a bit heartier and more nutritious.
• Gluten-free orzo is a great option for anyone avoiding gluten — just cook it carefully according to the package so it keeps the right texture.

How to Cater for Guests with Dietary Needs

Cooking for a crowd? These simple swaps will help make this orzo dish fit different dietary preferences.

• Vegan: Skip the Parmesan and use nutritional yeast instead for a cheesy, savory flavor without any dairy.
• Gluten-free: Swap in gluten-free orzo to keep the dish safe for those with gluten sensitivities — just be sure to follow the package instructions for best texture.

What to Serve with This Parmesan Orzo with Herbs

This creamy orzo makes a versatile side that pairs beautifully with all kinds of dishes, from proteins to veggies — even dessert for a complete meal! Here are some delicious ideas to inspire your table.

• Protein: Lemon and herb roast chicken, pan-seared salmon, garlic butter shrimp, steak, seared scallops, grilled lamb chops, or baked cod.
• Vegetables: Sweet peas, sautéed spinach, roasted Mediterranean vegetables, broccoli, or garlicky green beans.
• Salads: Arugula, apple, beet, and blue cheese salad, a fresh green salad with lemon garlic dressing, Caprese salad, or a simple cucumber and tomato salad.
• Bread: Cheesy garlic bread, no-knead bread, crusty sourdough, or warm focaccia.
• Dessert: Classic tiramisu, no-bake cheesecake, yogurt panna cotta, or fresh berries with whipped cream.

Wine Pairings

A well-paired wine takes this orzo from a simple side dish to a restaurant-worthy experience. Here’s what we recommend.

• Crisp Sauvignon Blanc or Vermentino: Their bright acidity cuts through the creaminess of the orzo.
• Citrusy rosé wines: Refreshing and light, they complement the fresh herbs beautifully.
• Dry sparkling wines: Add a playful, bubbly contrast to the rich, cheesy pasta.
• Light Chardonnay or Pinot Grigio: If you prefer a white with a bit more body, these are great choices.
• Assyrtiko (Greek white): A minerally, zesty option that’s fantastic with Mediterranean flavors.

Storage and Make-Ahead Instructions

This orzo dish keeps well for a few days, making it perfect for meal prep or quick leftovers. Here’s how to store and reuse it

• Fridge: Store in an airtight container for up to 3 days. Let it cool completely before refrigerating to maintain the best texture.
• Make Ahead: Cook the orzo and prep the aromatics (onion, garlic, herbs) ahead of time. When you’re ready to serve, simply toss everything together and warm it up.

How to Reheat

• Stovetop: Gently reheat in a skillet over medium-low heat with a splash of broth, water, or olive oil to loosen it up.
• Microwave: Transfer to a microwave-safe dish, cover loosely, and heat in 30-second bursts, stirring in between, until warmed through. Add a little water or broth if needed to refresh the texture.

Ways to Use Leftovers: Transform leftovers into a pasta salad, stir them into soups, or stuff them into bell peppers.

Not Freezer-Friendly: While freezing is safe from a food safety standpoint, the pasta’s texture may become mushy once thawed, so it’s best enjoyed fresh.

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.